Monday, February 17th - Barley and Butternut Squash Risotto

Breakfast was cereal, Nature's Path Optimum Slim with some of the Heritage flakes and fresh strawberries.

Lunch, I had that 1/3 piece of my stuffed french toast I took away from brunch on Sunday and a small container of the Gumbo. D took the leftover pasta from Friday night.

Dinner, we got home pretty late so luckily the barley recipe said 10 minutes of stewing after all the sauteeing rather than 'real' risotto which is half an hour. Though in the end, it took that much time and was till on the al dente side. We had brandade and crackers while waiting.

Barley and Butternut Squash Risotto

1-2 cups diced butternut squash
1-2 shallots
Thyme
Fennel Seeds
2-3 Bay leaves
Salt and Pepper
1 cPearl Barley

1.5 l stock

Saute the shallots and butternut squash in butter until tender and set aside.
Saute the barley until lightly coated in butter and olive oil. Add the herbage and stir. Add most of the stock all at once and cover and simmer for 15 minutes. Check the texture and add more stock as necessary. Add back the squash. Simmer for a few more minutes.

Add freshly grated parmesan and serve.

I had my favorite Dona Paula Chardonnay because my case just arrived. woohoo.