A relatively simple dish that takes quite a bit of time to prepare.
In the winter months I cook a lot of squash so this barley risotto caught my eye. Total time was just over and hour, 35-min plus for my barley to soften. Next time I may add some mushroom to mix it up.
Tips:
1. If you’d like some of your squash orange at the end like the recipe photo I suggest adding half at the start and the remain half way thought your barleys 30-mins.
2. Really let the barley roast for a bit before adding liquid. I felt like it really added a great nutty ness to the dish (Dutch oven users only please).
