I can’t seem to get enough of butternut squash, I just keep buying it every week. I love risotto and this one with barley requires a bit less attention as you can just add all the stock in one go and just stir from time to time.
This recipe serves 2.
1 Small butternut squash
1 ½ litters of chicken stock
1 white onion, chopped
1 clove of garlic, minced
1 cup of white wine
1 cup of barley
1/3 cup of cream
40grs of grated Parmesan
Chives for decoration
150gr of chorizo, thinly sliced
For the oyster mushrooms:
150grs of oyster mushrooms, chopped if they are too big
3 tablespoons of olive oil
Pinch of garlic powder
Slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash. Blend the butternut with the stock until smooth. Set aside.
Saute the mushrooms with the olive oil, garlic powder, salt and pepper over medium heat until golden. Set aside.
In a large pan over medium heat, cook the chorizo until slightly browned and crispy on both sides. Don’t add any oil, enough fat will render out of it anyways. This will only take a few minutes. Transfer the chorizo to a plate lined with paper towels and set it aside. Keep one tablespoon of the fat.
In the same pan where you cooked the chorizo and kept one tablespoon of the rendered fat, cook the onions until translucent over medium heat. Then add the garlic. Cook it for one minute and then add the barley. Cook for two minutes while stirring. Then add the white wine. Stir until most of the wine has evaporated and then add all of the stock blended with the butternut squash.
Let it cook for 40 minutes, stirring from time to time, especially during the last 10 minutes of cooking.
Once the barley is cooked through and most of the liquid has been absorbed, add the chorizo and mushrooms. You can save a few chorizo slices and mushrooms to use later as decoration.
Add the cream and Parmesan. Stir for a few minutes until the liquid has reduced and it has a risotto consistency. Taste for salt. Divide the risotto over two bowls, top with some of the chorizo and mushrooms if you set some aside. Sprinkle some chopped chives and enjoy!