barley risotto

The barley-and-wild-mushroom risotto is the star of this dish, with the beef playing a supporting role.

Barley Risotto with Mushrooms and Tenderloin of Beef

vegetable broth

pearl barley

extra-virgin olive oil

onion

garlic

c. mushrooms

bay leaf

thyme

oregano

pepper

Parmigiano-Reggiano cheese

c. red wine

corn syrup

filets mignons (beef tenderloin steaks)

herbs

salt

Pepper

c. vegetables

This Instant Pot Mushroom Barley Risotto is pure comfort food!&nbsp; Delicious and easy!&nbsp;

Instant Pot Mushroom Barley Risotto

mushrooms

olive oil

leeks (white and light green parts, chopped)

fennel seeds

dry sherry (or red wine)

chicken broth

Parmesan cheese (grated (plus more for garnish))

flat leaf parsley (minced)

salt and fresh ground black pepper

Place the mushrooms in a glass bowl and pour 2 cups of boiling water over them. Cover and let soak.

In a 4-quart or larger pressure cooker, heat the oil - in the Instant Pot - press saute. Add the leeks and the fennel seeds and cook over medium-high heat, stirring often, until leeks are softened, about 4 minutes.

Stir in the barley, stirring it to coat it with the oil.&nbsp;&nbsp;

Add the sherry and cook until it evaporates.

Stir in the broth. Add the soaked mushrooms with their soaking liquid, taking care to not pour in any grit that may have settled in the bottom of the bowl.

Lock the pressure cooker lid in place and turn valve to sealing.&nbsp; Set to high pressure for 18 minutes.&nbsp;&nbsp;

When timer beeps, let pressure reduce naturally for 10 minutes.&nbsp; The turn the sealing vent to allow the rest of the pressure to release.&nbsp; When pressure has returned to normal (valve has dropped) remove the lid.&nbsp;

Stir the risotto and either set it back to saute or leave on the warm feature.&nbsp; Cook for about 5 minutes or until it thickens and the barley is done to your liking.&nbsp;

Stir in the parsley and Parmesan cheese.&nbsp; Season with salt and black pepper to taste.&nbsp;

Serve with extra Parmesan cheese.

With minimal stovetop work, this baked butternut squash risotto is an easier version of traditional risotto without all the stirring. It also has chopped kale.

Butternut Squash Baked Barley Risotto

butternut

white onion, (finely chopped)

garlic clove, (minced)

black pepper

red pepper flakes

dry white wine

low-sodium vegetable broth

kale

Parmesan (plus more for serving)

parsley

Preheat the oven to 400 degrees F.

In a large ovenproof saucepan or dutch oven, heat the olive oil over medium high heat. Sauté the squash for 6-8 minutes until it starts to soften and become tender.

Add the onions and sauté until soft and translucent about, 2-3 minutes. Stir in the garlic, salt, pepper and red pepper flakes, sautéing until fragrant, about 1 minute.

Add the barley and cook for 1 minute until opaque. Pour in the wine, letting it bubble and be absorbed by the barley. 

Add the veggie broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven. Bake for 30-35 minutes until the barley is tender.

Stir in the kale and Parmesan, letting the kale wilt and the cheese melt.

Divide into serving bowls and garnish with chopped parsley and shaved Parmesan before serving.

This was great! Even my husband who doesn't like butternut squash packed the leftovers for lunch! Thanks for the recipe!

This is so easy and delicious!  I had a butternut squash to use up and wanted to find a recipe I could use for some meal prep.  This fits the bill and is definitely a keeper!

I made it tonight.  It was delicious.  I added a can of rinsed drained cannelini beans before I put it in the oven.  I also replaced the kale with spinach, because I had some spinach that needed to get used up.

Wow!! Just wow. This is amazing. Tastes like risotto but better and healthier. I used the quick cook farro from Trader Joe’s since they don’t carry barley anymore but it was perfect! Thank you so much for this fabulous recipe. I will definitely be making this as a thanksgiving side dish. Hats off to the chef!

This is beautiful and so easy.  I added a leek that needed using, I think this will be very adaptable

https://www.youtube.com/watch?v=ms-yztgMusw

FOR FULL RECIPE:
https://www.lastingredient.com/butternut-squash-baked-barley-risotto/

If you’re looking for an easy vegetarian one-pot meal, you have to try this baked butternut squash risotto. Instead of arborio rice, it calls for Italian barley. This risotto recipe starts on the stove sautéing the squash and aromatics and then adding barley and vegetable broth. After that, it bakes in the oven for 30 minutes. It’s a hands-off way to cook risotto that doesn’t require standing at the stove and stirring.

Music: Pixels by @iksonmusic

Baked Butternut Squash Risotto - Last Ingredient

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Top 3 barley risotto recipes from across the web

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The most viewed barley risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine