Butternut Barley Risotto With Goat Cheese And Toasted Almonds
Instructions
1. Bring 3 cups water to a boil in a medium saucepan over high heat (or in a 1-quart Pyrex measuring cup in the microwave oven).
2. Add tea bags; turn off heat and let steep for 5 minutes.
3. Remove and discard tea bags.
4. Meanwhile, toast barley in a dry saut pan or deep skillet over medium-high heat 2 to 3 minutes, stirring occasionally.
5. Add squash, 1 cup of the tea, curry and salt. Simmer, stirring frequently, until tea is absorbed, 3 to 4 minutes. 6. Add additional tea by cupfuls, simmering until tea is absorbed before adding additional liquid.
7. This should take 12 to 14 minutes.
8. When barley and squash are tender and all tea has been incorporated, remove from heat. (Barley should be on the wet side to make a creamy sauce; if it is dry, stir in a little hot water.)
9. Stir in goat cheese until melted and creamy.
10. Transfer to serving plates; top with almonds.
