Butternut Squash Barley Risotto
- Number of Servings: 6
Ingredients
2 T butter, divided1 small onion, minced1 clove garlic, minced2 sprigs fresh thyme2 c. pearled barley1/2 tsp salt4 c. low-sodium chicken broth3 c. small dice (~0.5") butternut squash, about one 1-1.5lb squash, peeled and seeded4 oz fresh mushrooms, diced fine (optional)1/2 c. dry white wine (such as pinot grigio)1 1/2 c. water1 oz pecorino romano or parmesan cheese, gratedadditional salt to taste
Make ahead: Peel and cube the squash, dice the onions, measure out the barley.
In a 12" skillet, melt 1 T butter. Saute onion until translucent. Add garlic and thyme, cook 30 seconds until aromatic. Add barley and cook 2-3 minutes until golden brown and you can hear some crackling.
Dump barley plus salt, broth, squash, wine, water, and mushrooms into a slow-cooker. Cook on high 3 1/2 to 4 hours until liquid is absorbed and squash is tender. Stir in remaining 1 T butter, cheese, and salt to taste.
Serving Size: Makes 6 main-dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user ENGINEERMOM.
In a 12" skillet, melt 1 T butter. Saute onion until translucent. Add garlic and thyme, cook 30 seconds until aromatic. Add barley and cook 2-3 minutes until golden brown and you can hear some crackling.
Dump barley plus salt, broth, squash, wine, water, and mushrooms into a slow-cooker. Cook on high 3 1/2 to 4 hours until liquid is absorbed and squash is tender. Stir in remaining 1 T butter, cheese, and salt to taste.
Serving Size: Makes 6 main-dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user ENGINEERMOM.
Nutritional Info Amount Per Serving
- Calories: 363.2
- Total Fat: 6.2 g
- Cholesterol: 13.9 mg
- Sodium: 174.5 mg
- Total Carbs: 65.2 g
- Dietary Fiber: 13.8 g
- Protein: 11.6 g
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