Barley Risotto with Roasted Butternut Squash

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Appears in Cook's Illustrated January/February 2013

Starchy pearled barley becomes supple and velvety when cooked just like risotto.

SERVES 8

Barley Risotto with Roasted Butternut Squash

WHY THIS RECIPE WORKS

We used pearl barley in our barley risotto recipe for two reasons—it is widely available in supermarkets and, because the bran has been removed from the outside of the grain, the starchy interior is exposed, which helps to create a supple, ...

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