Sunday Supper: Butternut Squash Barley Risotto With Chorizo

Serves 4 to 6 as a side dish.

Note: Barley serves as the base of a risotto-style dish. From "Coast: Recipes inspired by Ireland's wild Atlantic coast," by Rachel Allen, which will be published in March.

• Small butternut squash (about 1 1/2 lb.), peeled, deseeded and chopped into 1/2- to 3/4-in. cubes

• 2 tbsp. olive oil

• 7 oz. chorizo, peeled if cured, and cut into 1/4 in. slices (soft, fresh chorizo doesn't need peeling)

• 1 onion, peeled and finely chopped

• Salt and freshly ground black pepper

• 1 3/4 pints (3 1/2 c.) chicken or vegetable stock

• 2 tsp. chopped fresh rosemary leaves

Directions

Preheat oven to 425 degrees.

Toss squash cubes in the olive oil, then put on a baking tray and roast in the oven for 20 minutes, or until soft.

Add onion to the pan, season with salt and pepper and sweat for 5 minutes. Return chorizo to pan, add the pearl barley and cook for 2 minutes. Add the stock and bring to a boil, then cook, uncovered, for 30 minutes, or until the pearl barley is just cooked.