Good things come to those who wait

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)

Ingredients

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

Instructions

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.