Butternut Squash Barley Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

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


Introduction

This dish can be made vegetarian by subbing veg. broth for the chicken broth. Make it vegan by subbing oil for the butter and omitting the cheese. This dish can be made vegetarian by subbing veg. broth for the chicken broth. Make it vegan by subbing oil for the butter and omitting the cheese.
Number of Servings: 6

Ingredients

    2 T butter, divided
    1 small onion, minced
    1 clove garlic, minced
    2 sprigs fresh thyme
    2 c. pearled barley

    1/2 tsp salt
    4 c. low-sodium chicken broth
    3 c. small dice (~0.5") butternut squash, about one 1-1.5lb squash, peeled and seeded
    4 oz fresh mushrooms, diced fine (optional)
    1/2 c. dry white wine (such as pinot grigio)
    1 1/2 c. water
    1 oz pecorino romano or parmesan cheese, grated
    additional salt to taste

Directions

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.