Barley Risotto with Pumpkin and Amaretti

Name: Barley Risotto with Pumpkin and Amaretti
Yield: Serves 4 servings
Ingredients: 1 1/2 cups pearl barley (about 300 grams); 1 3/4 pounds kabocha squash (about 800 grams); 2 yellow onions; 2 celery stalks; 2 carrots; 1 small piece fresh ginger; About 20 amaretti cookies; 2 tablespoons fresh rosemary (about 20 grams); 2 cups dry white wine (about 480 ml); Extra-virgin olive oil and salt, to taste; 2 tablespoons plant-based butter (optional)

♡ Il Cuore in Cucina ♡ @Il_Cuore_in_Cucina85

Milano

Barley risottos are a perfect alternative to traditional risottos and are prepared in the same way, without any major changes. Barley has a very mild flavor (unlike farro, which is more bitter), making it ideal for dishes where rice is usually the star. Personally, I really enjoy its soft, slightly chewy texture (I often use it in pureed soups for this very reason). Nutritionally, barley is rich in complex carbohydrates, fiber, phosphorus, calcium, magnesium, potassium, iron, B vitamins, and folic acid. It's a great grain for those with digestive issues and supports cardiovascular health, as it helps lower cholesterol and triglyceride levels. An ancient grain worth discovering—or rediscovering!

♡ Il Cuore in Cucina ♡ @Il_Cuore_in_Cucina85

Saved

Ingredients

Serves 4 servings

1 1/2 cupspearl barley (about 300 grams)
1 3/4 poundskabocha squash (about 800 grams)
2yellow onions
2celery stalks
2carrots
1small piece fresh ginger
About 20 amaretti cookies
2 tablespoonsfresh rosemary (about 20 grams)
2 cupsdry white wine (about 480 ml)
Extra-virgin olive oil and salt, to taste
2 tablespoonsplant-based butter (optional)

Saved

Steps

1

First, make the vegetable broth using the squash, one onion, ginger, rosemary, and a pinch of salt. Simmer for about 30 minutes. Once the squash is very tender, remove it from the pot and divide it: return two-thirds to the pot with the cooking water and blend it together with the ginger and rosemary. Cut the remaining squash into small cubes to use later.
2

Meanwhile, finely chop the remaining onion, carrots, and celery. In a large nonstick skillet, sauté the chopped vegetables and barley with 1 tablespoon olive oil. Deglaze with 1 cup (about 240 ml) of white wine. Once the wine has evaporated, gradually add the prepared broth along with the diced squash. While cooking, coarsely crush the amaretti cookies.
3

When the broth has been absorbed and the barley is cooked, stir in the crushed amaretti. For extra creaminess, you can stir in the plant-based butter. To serve, plate the barley risotto and top with more crushed amaretti and a drizzle of extra-virgin olive oil.