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    You are in: Home / Recipes / Barley, Butternut Squash and Shitake Risotto Recipe
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    Barley, Butternut Squash and Shitake Risotto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Lakerdog2's Note:

    From Cooking Light, March 2010

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°.
    2. 2
      Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once.
    3. 3
      Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
    4. 4
      Heat remaining 1 tablespoon oil in pan. Add onion; saut´´ 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Barley, Butternut Squash and Shitake Risotto

    Serving Size: 1 (258 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.7
     
    Calories from Fat 108
    31%
    Total Fat 12.0 g
    18%
    Saturated Fat 3.9 g
    19%
    Cholesterol 12.1 mg
    4%
    Sodium 412.0 mg
    17%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 8.7 g
    35%
    Sugars 5.3 g
    21%
    Protein 9.1 g
    18%

    The following items or measurements are not included:

    vegetable broth

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