Recipe by C & D's Mommy
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)
Top Review by corrie1
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.
- 591.47 ml low sodium vegetable broth or 591.47 ml low sodium chicken broth
- 9.85 ml olive oil
- 118.29 ml onion, chopped
- 236.59 ml butternut squash, diced into small pieces
- 78.07 ml pearl barley
- 14.79 ml fresh sage, chopped or 2.46 ml dried sage
- 44.37 ml parmesan cheese (the shaker kind is fine)
- 29.58 ml fresh parsley, chopped
- salt and pepper
Directions See How It's Made
- In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
- Heat oil in a medium sized pot over medium heat.
- Add onion and sauté until tender.
- Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
- Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
- Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
- Cook barley until tender but still firm, about 35-40 minutes.
- Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.