Butternut Squash and Barley Risotto

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)

• Ready In: 1 hr
• Serves: 2

Ingredients

• 2 1⁄2 cups  low sodium vegetable broth or 2 1⁄2 cups low sodium chicken broth
• 2  teaspoons olive oil
• 1⁄2 cup onion, chopped
• 1  cup  butternut squash, diced into small pieces
• 1⁄3 cup pearl barley
• 1  tablespoon fresh sage, chopped or 1⁄2 teaspoon dried sage
• 3  tablespoons parmesan cheese (the shaker kind is fine)
• 2  tablespoons fresh parsley, chopped
•  salt and pepper

Directions

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