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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.7
  • Total Fat: 5.3 g
  • Cholesterol: 3.6 mg
  • Sodium: 1,033.7 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.0 g

View full nutritional breakdown of Butternut Barley Risotto calories by ingredient
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Butternut Barley Risotto

Submitted by: BUN3KIN

Introduction

You can replace the butternut with any winter squash, or sweet potatoes. If using sweet potatoes, microwave them until they are almost cooked before you add to the risotto. You can also stir in canned pumpkin (not pumpkin pie filling!) at the end instead of using squash chunks. You can replace the butternut with any winter squash, or sweet potatoes. If using sweet potatoes, microwave them until they are almost cooked before you add to the risotto. You can also stir in canned pumpkin (not pumpkin pie filling!) at the end instead of using squash chunks.
Number of Servings: 6

Ingredients

    4 tbs fresh parsley, sliced
    4 tsp olive oil
    salt & pepper
    5 teaspoons better than bouillon chicken flavor mixed with
    5 cups water
    2/3 c pearl barley, rinsed
    2 cups butternut squash, chopped into small pieces
    1 c onions, diced finely
    2 tbsp fresh sage, sliced or 1 tsp dried sage
    6 tbsp Parmesan cheese

Directions

In a small saucepan, bring the broth to a boil. Cover and reduce heat to low. Heat oil in a medium sized pot over med-heat/flame. Add onion & saute until tender. Add squash & saute for another 3 mins. Add barley & stir for 2 more minutes. Add 1/2 c of the boiled broth, & sliced sage.
Simmer, stirring often until broth is absorbed, about 5 minutes. Add remaining broth slowly, about 1/3 c at a time, allowing it to be absorbed each time. Cook barley until tender but still firm, about 35-40 minutes. Remove from heat & stir in the Parmesan cheese & parsley. Spice up with salt & pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user BUN3KIN.





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