Good things come to those who wait

Sunday, April 19, 2015
I find a lot of recipes I'd like to make, in magazines, in cookbooks, and on other people's blogs. It's great for inspiration, but it means a lot of them eventually fall by the wayside. Every few months I go through my bookmarks and eliminate any that I don't realistically think I'll get around to.

In other words, if a recipe has survived two and a half years of bookmark cullings, it's got to be pretty amazing.

That's what happened with this one. Joanne posts my kind of recipes: healthy entrees and decadent desserts.  I'd wanted to make this barley risotto since the day she posted it in October 2012. How long ago was that? The first presidential debate had been held the previous week, and Mitt Romney was looking good.

This risotto was more than worth the wait. I loved it so much the first time I made it, I tried it again a couple of weeks later. (Sadly, I didn't get a great photo either time. Sorry about that.)

This recipe is a keeper. And if I didn't keep them online now, I'd add this one to my binder full of ... recipes.

Barley Risotto with Butternut Squash and Kale
(adapted sightly from Eats Well With Others)


1 Tbsp olive oil
1 1/2 cups chopped onion
1 cup uncooked barley
1 garlic clove, minced
1/2 cup vegetable broth
4 cups water, divided
1 butternut squash, cubed and peeled (4 cups)
1 bunch kale, chopped (3 cups)
1 Tbsp chopped fresh sage
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
4 ounces Gruyere cheese, grated


Heat a Dutch oven or large pot over medium-high heat. Add oil to the pan and swirl to coat.

Add the onion to the pan and sauté for 5 minutes or until tender. Add the barley and garlic and cook for 1 minute, stirring constantly.

Stir in the vegetable broth and cook until evaporated, stirring constantly.

Add 1 cup water. Cook until absorbed, about 8 minutes, stirring constantly, until nearly absorbed. Repeat this twice (so that 3 cups of water have been added). Stir in the remaining 1 cup water with squash, kale, sage, salt and pepper. Cover, reduce heat, and simmer for 30 minutes or until squash is tender, stirring occasionally. Stir in the cheese. Serve immediately.


Julie said...

I know I love Joanne's blog, too! I have more recipes saved than I think I can ever make, unless I quit work and just cook all the time. HA! Have a great week.

Gloria Baker said...

Look soo good!
Ha! I have a lot of recipes savef time on time I review and save what really I would like to make!

Valerie Gamine said...

hehe! Oh, those binders. :D This risotto looks amazing! Love the idea of using butternut squash.

Marcela said...

This Risotto with Kale looks so good! I believe that it tastes delicious!
Thanks for sharing Joanne's blog. She has a lot of nice recipes there!
I wish you a wonderful week, Beth!

Natalie Aguirre said...

I've never tried Risotto but this sounds really good.

grace said...

i don't like risotto made with rice, but i have a feeling i'd be more into a barley version. kudos to you! joanne does make some truly awesome stuff. :)

Angie's Recipes said...

The risotto looks amazingly delicious! You must have known that I just ordered a few packs of barley grains.

Monica said...

Oh Beth, I can totally relate! I always get inspired by so many delicious recipes but far more never get made than those that do! Joanne's barley risotto here looks great! Have you made farro risotto? It's my favorite in the world of whole-grain risottos. I need to try this because barley is another winner.

Tricia Buice said...

I wish you could see my pile of recipes and cookbooks and magazines. I feel your pain - but understand about keeping with it too. Sometimes those recipes just won't let us go until we try them - this looks wonderful!

Katerina said...

Creamy and delicious Beth! Perfect comfort meal!

Unknown said...

I recently tried something similar to this with barley and it was delicious so I know how good this would taste!

amy (fearless homemaker) said...

Oh, I MUST try this! I love risotto and I've done it with rice, farro, orzo, etc., but never barley. However, I LOVE barley, so I need to try it that way! It looks and sounds so wonderful.

Beth said...

It was, Amy! I think you'd love it.

Barbara said...

That's a great dish, Beth. I love barley...don't eat it nearly enough. We should serve our fish and meat over it...use it more often as a side. I see it done that way on food programs all the time.

GratefulPrayerThankfulHeart said...

Looks so good!!!

Inger @ Art of Natural Living said...

Don't you love having recipes online now! I failed the only time I ever tried to make (rice) risotto. This looks amazing--I sooo have to try again.

Kitchen Riffs said...

Looks like a terrific dish! I haven't made risotto in ages, and never with barley. Really like the squash and kale in this -- tons of flavor. Good recipe -- thank you,.

We Are Not Martha said...

Kale, squash, and gruyere cheese?? I'm totally in!!


Joy said...

I remember I tasted a cheese cake made by a friend for more than a year not and got her recipe, but I just made it one week ago:) But it tasted really good:)
I love rice so I should try your rissoto:)

Joanne said...

Ha! I have recipes that I've saved and haven't made yet since you've got one up on me! I'm so glad you enjoyed this!

Andrea_TheKitchenLioness said...

Beth, what a very lovely looking Risotto - alas, the season for kale and butternut squash is over in these parts.
Take care,

nancy at good food matters said...

the good news is---you did get to it this century :) and it looks really good.
not too long ago I made a cake that took me over 4 decades to get around to making!

Beth said...

Ha! You take the record, Nancy. (Hope you liked it after all that time!)

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