Barley risotto with butternut squash and cranberries

By Laura77

Ingredients

• 2 quarts water
• 1 cup diced (1/4-inch) trimmed carrots
• 1 cup diced (1/4-inch) onion
• 1 cup diced (1/4-inch) trimmed celery
• 1 teaspoon extra virgin olive oil
• 2 bay leaves
• 1 1/2 cup pearl barley
• 2 cups butternut squash, cut in 1/2 inch cubes
• 1 cup dried cranberries
• 6 tablespoons unsalted butter
• 1/2 cup Grana Padano
• Salt and freshly ground black pepper

Preparation

Step 1

Bring the water, celery, carrots, onion, bay leaves and olive oil to a boil. Stir in the barley and cook until tender but still firm, about 10 minutes. Add the squash and cranberries and stir well. Continue to cook for another 20 minutes. Drain any excess water from the barley and return to pan. Whip in the butter one tablespoon at a time to combine. Stir in cheese and season with salt and pepper.