Butternut Squash Barley Rissotto
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1.5 cup barley2 fl oz chardonnay - optional1 can chicken broth 2 tbsp olive oil4 cup cubed butternut squash1/3 cup grated Parmesan cheesewater as neededsalt\pepper to taste
Boil squash until soft. Strain squash, but retain water. Add chicken broth to water and return to heat.
Heat oil. Brown barley. Add squash and saute. If using chardonnay, add at this point.
Slowly add hot broth/water to barley a cup at a time, stirring occasionally. Allow to simmer. Add more broth/water once barley has absorbed or begins to stick to the pan.
Add Parmesan just before serving. Stir in. Salt and pepper to taste throughout.
Serving Size: Makes 13-1/3c servings.
Number of Servings: 13
Recipe submitted by SparkPeople user MS2PLUS1.
Heat oil. Brown barley. Add squash and saute. If using chardonnay, add at this point.
Slowly add hot broth/water to barley a cup at a time, stirring occasionally. Allow to simmer. Add more broth/water once barley has absorbed or begins to stick to the pan.
Add Parmesan just before serving. Stir in. Salt and pepper to taste throughout.
Serving Size: Makes 13-1/3c servings.
Number of Servings: 13
Recipe submitted by SparkPeople user MS2PLUS1.
Nutritional Info Amount Per Serving
- Calories: 143.3
- Total Fat: 3.4 g
- Cholesterol: 2.7 mg
- Sodium: 146.0 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 5.4 g
- Protein: 4.4 g
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