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How often do you wonder about your very own parallel universe? Do you let your mind wander to other possible lives you could be living? It starts off with; “In another life I could be…” and ends with your imagination taking you somewhere you’ve often dreamed of being.

Lately I’ve been daydreaming about cooking school. The Sharper Your Knife the Less You Cry is to blame. I wonder how differently I would have lived if I’d been professionally trained as a chef. Then I snap back to reality and feel grateful to have the drive to keep learning through jittery cooking.

Professional or not, this dish would set you back a pretty penny if you were to order it in a fancy restaurant.
Butternut Squash Barley Risotto

Butternut Squash Barley Risotto

  • 1 T olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 t dried rosemary leaves
  • 1 butternut squash, seeded, peeled and finely diced
  • 1 1/2 c pearl barley, rinsed
  • 4 c soup stock
  • freshly grated parmesan

Heat oil in a medium-sized pot over medium-high heat. Add onion and cook until softened. Add garlic and rosemary, stirring for 1 minute. Add barley, mixing well. Add stock and bring to a boil.

Butternut Squash Barley Risotto

Place squash in a slow cooker or Dutch oven. Pour barley mixture over the squash, and mix well. Cover and cook for 4 hours until everything is fork tender. Stir in parmesan just before serving. Serves 8.

Butternut Squash Barley Risotto

Butternut Squash Barley Risotto Print Ready Recipe

Butternut Squash Barley Risotto

Final notes:

Butternut Squash Barley Risotto

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