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

    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)

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    Units: US | Metric


    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


      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.

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    • on June 04, 2010


      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.

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    • on November 13, 2007


      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. :)

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    Read All Reviews (4)


    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
    Total Fat 7.2 g
    Saturated Fat 2.1 g
    Cholesterol 6.6 mg
    Sodium 124.0 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 7.6 g
    Sugars 3.6 g
    Protein 7.4 g

    The following items or measurements are not included:

    low sodium vegetable broth

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