Butternut Squash Barley Risotto with Crispy Sage and Toasted Pecans
Print the recipe here.
INGREDIENTS
4 tablespoons of ghee/ sesame oil divided
1 1/4 cup leek cleaned well and sliced
1 cup coarsely pecans coarsely chopped and toasted
1 tablespoon thyme minced
2 tablespoons sage sliced thinly and divided
1 cup barley
2 1/2 cups vegetable broth
1 cup water
1 small to medium butternut squash sliced, seeded
1 teaspoon ginger minced
1 teaspoon pink salt
1/2 teaspoon freshly ground pepper
DIRECTIONS
Preheat oven to 350 degrees. Coat the flesh of the butternut squash with 1 tablespoon of the oil of your choice. Place the butternut squash flesh side down on a baking sheet and bake until soft. 30-40 minutes.
While the squash is baking, heat the remaining oil in a small skillet. When hot, add half of the sage and quickly fry. Once crispy use a fine-mesh sieve to separate the sage from the oil.
Pour the sage scented oil into a thick-bottomed pot. Heat over medium, add the leek, thyme, ginger and the rest of the sage. Slowly cook until the leek is translucent. Add the barley, coat well with the oil mixture and sauté for about three minutes until the barley is golden.
Add the vegetable broth to the pot, bring to a boil then lower to a gentle simmer.
Scoop out the flesh of the butternut squash and add it to the pot. Stir well to blend, cover and let cook for 40 minutes, stirring often.
Toast the pecans in a dry pan and set aside.
Check the barley after 40 minutes. It should be tender but still slightly chewy. Leave uncovered and cook for 15-20 more minutes or until the barley is plump and moist. Add salt and pepper to taste.
Serve in warmed bowls. Garnish with the crispy sage and toasted pecans. Eat mindfully and enjoy
