Risotto is a traditional northern Italian dish of short-grain rice cooked in broth and finished with butter and grated hard cheese, usually parmigianno. The “ris” in the name refers to the rice, so “barley risotto” is sort of an oxymoron. There happens to be an Italian word for barley cooked in the same style as risotto: orzotto.
Anyways, this morning I prepared a squash and barley risotto on Global Edmonton and promised to post the recipe here. This is a dish we do at Elm Catering throughout the autumn, a re-imagining of the traditional risotto using some local fall ingredients. It would be a great addition to a Thanksgiving dinner, perhaps in lieu of mash potatoes.
You can use either pot or pearl barley. Both of these have had most of the bran removed from the grain, so they have smooth, creamy textures. The barley is cooked just like a traditional risotto, only using a light squash purée instead of plain chicken broth. Any type of winter squash can be used, from butternut to hubbard to pumpkin. We use kubocha squash for its deep orange colour.
Though it isn’t on the marquis, the real star of this dish is the cheese. We use the hard, aged Grizzly gouda made by Sylvan Star. If you’d like more info about Sylvan Star I have a post about them here.
The full recipe follows.
Squash and Barley ‘Risotto’
- 4 L light chicken stock
- 1300 g peeled, seeded, cubed winter squash
- 150 g unsalted butter, cubed (first quantity)
- 500 g pearl barley
- 150 g finely minced yellow onion
- 20 g finely minced garlic
- 300 mL dry hard cider or dry white wine
- 100 g finely grated Grizzly gouda, plus more for garnish
- 150 g unsalted butter, cubed (second quantity)
- Combine light chicken stock and squash in a pot. Cook over medium high heat until squash is very tender. Puré with an immersion blender.
- In a separate, heavy, medium pot, melt the first quantity of butter. Add barley and cook over medium heat until aromatic and starting to turn golden brown.
- Add the minced onions and garlic and cook until the onions are soft and translucent.
- Add hard cider or wine. Cook briefly.
- Add the squash purée to the barley a ladle at a time, stirring periodically. Maintain a simmer until the barley is tender, about 20-30 minutes. You may not use all of the squash purée produced by this recipe, but it’s better to have a bit too much than too little.
- Once the barley is tender, remove from heat and let stand for 5-10 minutes. Stir in Grizzly gouda and the second quantity of butter. Stir until the butter is melted and both the butter and cheese are incorporated thoroughly. The risotto should have the consistency of a loose porridge.
- Garnish with black pepper and more finely grated Grizzly gouda.
Yield: about 4 L squash and barley risotto, enough for at least 12 people!
True risotto often accompanies braised meats like ossobuco, garnished with a mixture of garlic, parsley, and lemon zest called gremolata. At Elm we sometimes do a play on this and make a “gremolata” out of dried cranberry, walnut, and celery leaves.
- “Orzo” is the Italian word for barley. The pasta orzo is so-called because it resembles grains of barley. Isn’t that fascinating?