Barley, Mushroom and Squash Risotto

Name: Barley, Mushroom and Squash Risotto
Yield: 8.0
Ingredients: 3.5 cup Light Vegetable Stock Or Water; 1.0 tablespoon Ground Turmeric; 2.0 tablespoon Extra Virgin Olive Oil; 2.0 clove Garlic Finely Minced; 1.0 Red Onion Peeled Ends Removed And Diced; 1.0 pound Chantarelles Or Portobello Mushrooms Sliced; 1.0 cup Barley; Salt To Taste; Freshly Ground Black Pepper; 0.25 cup Snipped Fresh Chives; 0.5 cup Freshly Grated Parmesan Cheese

Barley, Mushroom and Squash Risotto — a community recipe on Potlikkr.

🍽 Serves 8.0

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Ingredients

3.5 cup Light Vegetable Stock Or Water
1.0 tbsp Ground Turmeric
2.0 tbsp Extra Virgin Olive Oil
2.0 clove Garlic Finely Minced

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Method (preview)

1
Preheat your oven to 400 F. Place the squash, cut surface down, in
2
an oven proof baking dish. Place on the lower rack of the oven and

cook until tender, about 1 hour. Remove from the oven, scoop out

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