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Butternut, Barley, and Shitake Risotto

Sunday, 13 December 2015 00:00  by Yolanda F.

barley risotto recipe blog

This is the time of year when you can’t get enough Vitamin C. Without it, your body can click into crisis mode leaving you with symptoms of fatigue, depression, and connective tissue defects like gingivitis. But did you know that butternut squash also provides an abundance of Vitamin A?

Without enough Vitamin A, you could have dry eyes, dry skin and be susceptible to frequent infections.

Butternut squash is also an excellent source of potassium, bringing in 582 milligrams per 1 cup (cubed), which is more than a banana. And according to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4,700 mg recommendation of potassium, something to consider when preparing and eating this delightful, nurturing dish.

What you need:

  • 3 cups (1/2-inch) cubed peeled butternut squash (about 1 ½ pounds)
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • 2 cups thinly sliced shiitake mushroom caps (about ½ pound)
  • 1/3 cup finely chopped red onion
  • 1 cup uncooked pearl barley
  • 2 garlic cloves, chopped
  • 2/3 cup water
  • 3 ½ cups organic vegetable broth
  • ¼ teaspoon black pepper
  • 4 ounces Taleggio cheese, diced
  • 2 tablespoons fresh thyme leaves

What to do:

  1. Preheat oven to 450 degrees F.
  2. Combine squash, 1 tablespoon oil, and ¼ teaspoon salt; toss well to coat.
  3. Arrange squash mixture in a single layer on a baking sheet.
  4. Bake at 450 for 25 minutes, stirring once.
  5. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
  6. Add mushrooms; sauté 5 minutes or until browned, stirring occasionally.
  7. Transfer mushroom mixture to a bowl; keep warm.
  8. Heat the remaining 1 tablespoon oil in pan.
  9. Add chopped red onion; sauté 4 minutes or until tender, stirring occasionally.
  10. Add barley and garlic; cook 1 minute, stirring occasionally.
  11. Add wine; bring to a boil.
  12. Cook 3 minutes or until liquid is nearly absorbed.
  13. Add broth, remaining ½ teaspoon salt, and pepper; bring to a boil.
  14. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed.
  15. Remove from heat; add cheese, stirring until cheese melts.
  16. Stir in squash, mushrooms, and thyme.
  17. Serve immediately.

Yield: 6 servings (serving size: about 1 cup)

Source: Cooking Light Easy Winter Recipes

Last modified on Sunday, 13 December 2015 05:43

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