4 Reviews

This was very delicious. I used 1 cup of barley and 5 cups of vegetable broth. I also added chopped carrots in with the onions. I forgot the cheese and it still turned out great.

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corrie1 December 29, 2010

Yummy change from typical risotto! I played around with the amounts a bit as the amount of barley seemed low and I needed 4 servings. I used 3/4 c. barley and I had a quart of veg broth to which I added maybe 1/3 c. water. I also just dumped the broth in and simmered it. I ended up letting it cook over 50min (not on purpose) and it was still great - the squash mostly pureed and it was just yummy and super creamy.

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Dre S June 04, 2010

Simply delicious! I did add a clove of garlic, only because we love it. I also just went ahead and used all the broth at once and cooked it the 40 min. as directed. I must have inadvertently used a bit more broth as it came out a bit loose then creamy. Nevertheless it was very tasty. My husband loved it. :)

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Lori Mama November 13, 2007

We loved this dish. I followed the instructions as written, except I doubled it for more people. It took longer for me to make because of step 6...adding in the broth a little at a time and waiting for it to be absorbed. I got tired of waiting and poured it all in and cooked it for about 40 minutes. It turned out great! Thanks for a keeper!

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susan_k09 October 13, 2007
Butternut Squash and Barley Risotto