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Barley, Mushroom and Squash Risotto

Barley, Mushroom and Squash Risotto is a home-style recipe made with Light Vegetable Stock Or Water, Ground Turmeric, Extra Virgin Olive Oil, Garlic Finely Minced, Red Onion Peeled Ends Removed And Diced, and Chantarelles Or Portobello Mushrooms Sliced. Serves 8.

Ingredientes

• 3 1/2 cup
• 1 tbsp
• 2 tbsp
• 2 clove

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Preparo (prévia)

1. 1

   Preheat your oven to 400 F. Place the squash, cut surface down, in an oven proof baking dish.

2. 2

   Place on the lower rack of the oven and cook until tender, about 1 hour.