Butternut Squash Barley Risotto

Butternut Squash Barley Risotto
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

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

Vegetarian slow cooker risotto. Comfort food for chilly fall nights. (vegans can sub soy alternatives for margarine and cheese) Vegetarian slow cooker risotto. Comfort food for chilly fall nights. (vegans can sub soy alternatives for margarine and cheese)
Number of Servings: 6

Ingredients

    2 Tbsp. Margarine or butter
    2 shallots, thinly sliced
    2 fresh thyme sprigs
    2 c. pearl barley
    4 c. vegetable broth (low sodium)
    2 c. water
    1 large butternut squash (2.5 lbs.) peeled, seeded and cut into 1/2" cubes
    Salt and Pepper
    1 oz. grated Parmesan cheese (~2/3 cup)
    2 Tbsp. fresh parsley leaves

Directions

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

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