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.
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, ...