Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash and Barley Risotto Recipe
    Lost? Site Map

    Butternut Squash and Barley Risotto

    Butternut Squash and Barley Risotto. Photo by Lori Mama

    1/1 Photo of Butternut Squash and Barley Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    C & D's Mommy's Note:

    Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
    2. 2
      Heat oil in a medium sized pot over medium heat.
    3. 3
      Add onion and sauté until tender.
    4. 4
      Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
    5. 5
      Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
    6. 6
      Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
    7. 7
      Cook barley until tender but still firm, about 35-40 minutes.
    8. 8
      Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.

    Ratings & Reviews:

    • on December 29, 2010

      55

      This was very delicious. I used 1 cup of barley and 5 cups of vegetable broth. I also added chopped carrots in with the onions. I forgot the cheese and it still turned out great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2010

      55

      Yummy change from typical risotto! I played around with the amounts a bit as the amount of barley seemed low and I needed 4 servings. I used 3/4 c. barley and I had a quart of veg broth to which I added maybe 1/3 c. water. I also just dumped the broth in and simmered it. I ended up letting it cook over 50min (not on purpose) and it was still great - the squash mostly pureed and it was just yummy and super creamy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2007

      55

      Simply delicious! I did add a clove of garlic, only because we love it. I also just went ahead and used all the broth at once and cooked it the 40 min. as directed. I must have inadvertently used a bit more broth as it came out a bit loose then creamy. Nevertheless it was very tasty. My husband loved it. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Butternut Squash and Barley Risotto

    Serving Size: 1 (160 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 242.1
     
    Calories from Fat 65
    27%
    Total Fat 7.2 g
    11%
    Saturated Fat 2.1 g
    10%
    Cholesterol 6.6 mg
    2%
    Sodium 124.0 mg
    5%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 7.6 g
    30%
    Sugars 3.6 g
    14%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    low sodium vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites