Risotto lovers, this is for you!If you’re a fan of traditional risotto, then barley risotto may be music to your ears. Swapping rice for barley, and using the same risotto method of cooking; gradually adding hot broth to the pan of grains and allowing the liquid to be absorbed before repeating the process again. the end result is a chewy, creamy (not mushy) bowl of warm grains that is savory and comforting. Ingredients:•1 medium acorn squash rinsed•2 tbsp extra virgin olive oil divided•2 tsp maple syrup•1.5 cups barley•1/4 cup shallot diced•2 cloves garlic minced•1 tsp sage minced•1 tsp rosemary minced•1 oz dried mushrooms small diced•4-5 cups vegetable stock or broth•1/2 cup cream (substitute cashew cream for vegan)•1/4 cup parmesan cheese or nutritional yeast (optional)•2 tbsp parsley chopped•1 cup pomegranate arils for garnish•tt salt and pepperTag someone you know that'll love this dish! Link in my bio for the complete recipe or search on Google "beyond a foodie barley stuffed acorn squash".#beyondafoodie #foodlover #foodshare #foodblogger #foodphotography #foodblog #foodlove #foody #foodstyling #mealprep #mealprepwarrior #mealprepideas #foodblogfeed #foodshare #foodlovers #chefsofinstagram #healthyrecipes #foodbloggerpro #foodblogeats #foodbloggerlife #foodpix #foodie_features #foodstylingandphotography #eatdelicious #f52grams #foodgawker