Seared Portobello Mushroom and Squash Barley Risotto

Updated at: Tue, 12 Sep 2023 18:09:32 GMT

Step 1

1. While the onions soften, halve the squash and place in a steamer over simmering water. Cover the pot and steam for 10 minutes. When the squash is tender when pierced with a paring knife, take out and let cool; scoop out the flesh with a spoon. Mash the squash to make about 2 cups (550g). Reserve.

Step 2

2. To the onions, add the barley, white wine, thyme and stir, then add in the stock and raise the heat to high. When the mixture boils, reduce the heat to low and cover. Cook for 30 minutes, then uncover and stir in the squash. Simmer for 5 minutes or so, until thick and creamy. Stir in the lemon and parmesan. When the parmesan is melted, remove from the heat and cover loosely.

Step 3

3. Heat a large, well-seasoned cast-iron skillet over high, then drizzle with remaining olive oil. Place the portobello slices in the pan in one layer, and cook for 3-4 minutes, until shrunken and deeply browned. Serve 1 cup risotto with 2 slices of mushroom arranged atop.

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