Risotto made with Barley and Butternut Squash
I have always loved risotto but the white rice is a bit too polished for me to call it healthy and nourishing
- 1 cup barley
- 1 cup vegetable broth (use organic mushroom broth)
- 1 cup cubed butternut
- 1 whole onion
- 3 cloves garlic
- 1 tsp red peppercorn
- 1 tsp seasalt
- 2 tbsp each untoasted sesame oil and mirin
Start with sauteeing the barley, onion and garlic, peppercorn and seasalt in 2 tbsp oil and mirin in the stewpot for about 5 min. on low heat
Add 1 cup of broth and the butternut and simmer.
Let it simmer until the liquid is almost soaked up and then add 1/2 cup of broth at a time
Total 3 cups or more if needed.