Butternut Squash Barley Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
900mL carton no-salt added chicken or vegetable broth1c water (or 1/2c white wine + 1/2c water)4c butternut squash, peeled and cubed1T each butter and EVOO1c onion, finely chopped1c pearl barley1 bay leaf1/2t dried thyme1/2c grated or shredded Parmesan cheese
1) Pour broth & water into a medium saucepan, bring to a boil, then reduce to just simmering. Keep heat on and cover until ready to use.
2) Partially fill a larger saucepan with water and set steamer insert overtop. Place squash cubes into steamer basket, cover, and bring water to a simmer. Cook until squash is tender, 20-25 minutes.
3) While squash is steaming, heat butter and oil in a large saucepan over medium. When butter melts, add onion, stirring occasionally until onion is soft. Add barley, stirring, then add 1/2 of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occasionally until most of the liquid is absorbed. Ladle in about 1/2c broth mixture at a time, stir gently and often, until liquid is almost absorbed. Continue adding broth mixture in 1/2c increments until all of it is used and barley is tender.
4) Remove and discard bay leaf; gently stir in Parmesan cheese and steamed squash. Serve in warmed bowls with ground black pepper and additional Parmesan cheese, if desired.
Serving Size: makes 6 cups (4 servings)
Number of Servings: 4
Recipe submitted by SparkPeople user BRINDIAKOW.
2) Partially fill a larger saucepan with water and set steamer insert overtop. Place squash cubes into steamer basket, cover, and bring water to a simmer. Cook until squash is tender, 20-25 minutes.
3) While squash is steaming, heat butter and oil in a large saucepan over medium. When butter melts, add onion, stirring occasionally until onion is soft. Add barley, stirring, then add 1/2 of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occasionally until most of the liquid is absorbed. Ladle in about 1/2c broth mixture at a time, stir gently and often, until liquid is almost absorbed. Continue adding broth mixture in 1/2c increments until all of it is used and barley is tender.
4) Remove and discard bay leaf; gently stir in Parmesan cheese and steamed squash. Serve in warmed bowls with ground black pepper and additional Parmesan cheese, if desired.
Serving Size: makes 6 cups (4 servings)
Number of Servings: 4
Recipe submitted by SparkPeople user BRINDIAKOW.
Nutritional Info Amount Per Serving
- Calories: 402.5
- Total Fat: 11.0 g
- Cholesterol: 17.5 mg
- Sodium: 329.0 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 14.7 g
- Protein: 14.0 g
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