Butternut Squash Barley Risotto
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
2 Tbsp. Margarine or butter2 shallots, thinly sliced2 fresh thyme sprigs2 c. pearl barley4 c. vegetable broth (low sodium)2 c. water1 large butternut squash (2.5 lbs.) peeled, seeded and cut into 1/2" cubesSalt and Pepper1 oz. grated Parmesan cheese (~2/3 cup)2 Tbsp. fresh parsley leaves
1) In a large skillet, melt 1 tablespoon margarine on medium heat. Add shallots and cook 2 minutes or until golden, stirring often. Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often.
2) Transfer to 6-qt. slow cooker, along with broth, water, squash and 1/2 teaspoon salt. Cover and cook on high 3.5 - 4 hours or until liquid is absorbed and squash is tender.
3) Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Garnish with parsley and serve.
May be refrigerated for up to 3 days.
Serving Size:�6 servings - 1.5 - 2 Cups each
2) Transfer to 6-qt. slow cooker, along with broth, water, squash and 1/2 teaspoon salt. Cover and cook on high 3.5 - 4 hours or until liquid is absorbed and squash is tender.
3) Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Garnish with parsley and serve.
May be refrigerated for up to 3 days.
Serving Size:�6 servings - 1.5 - 2 Cups each
Nutritional Info Amount Per Serving
- Calories: 303.8
- Total Fat: 6.6 g
- Cholesterol: 9.2 mg
- Sodium: 886.1 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 9.8 g
- Protein: 10.2 g
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