What's Cooking: Barley Risotto - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Barley Risotto

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Chef Robert Barral from Cafe Provence in Brandon joins us with a delicious recipe this morning.

Barley Risotto with roasted butternut squash (carrot, ginger and curry sauce):

Recipe for 6 ppl


Barley 2 cups

Spanish onion 1

White wine ½ cup

How water or vegetable stock

Butternut squash 1 small

Maple syrup ½ cup

Filo dough 1 bx

Butter 1 cup


Spanish onion ½

Apple juice 1 cup

Carrot 3 carrots

Ginger 1 piece

Curry powder 1 tsp

Chinese 5 spices ½ tsp

Cloves 3 each

Maple syrup to taste

Butter 1 tsp

Make the sauce:

Peel and dice the onion and the carrots. Sweat until golden brown in vegetable oil, sprinkle with the curry powder then deglaze with the apple juice. Bring to the boil and reduce slightly. Ad the vegetable stock of the water and the peeled ginger. Bring to the boil and let simmer for 45 minutes. Towards the end of the cooking process ad the cloves (in a sachet would be easier to retrieve). At the end of remove the ginger and the cloves and finish with the Chinese five spices. Pure and ad the butter.

Make the risotto:

Sweat the diced Spanish onions till translucent. Add the barley and and give a slight golden brown color by roasting the grains in the pan. Deglaze with the white wine, then keep adding the vegetable stock or the water until the barley will not absorb it any longer. At this point finish with cream, a touch of garlic and parsley and toss the roasted butternut squash.

Wrap in filo (optional):

When cold, make ball 5oz each of the risotto. Spread the melted butter on top of the filo dough and roll the portions. Bake in the oven 15 minutes at 350*.

Serve hot with the sauce around. Wilted spinach are a good accompaniment for the dish.

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