Barley risotto with roasted butternut squash from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 181) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • WFPLCleanEating on March 24, 2017

    This was OK though I kept thinking it would be better as a rice risotto. The barley takes a lot longer to cook than a rice risotto though only needs to be stirred occasionally. It seemed a bit dull to me - it definitely needs the Parmesan on the top to brighten it up. (Jane)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.