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

Serves 4-6


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.