Butternut Squash and Barley Risotto

Recipe by C and Ds Mommy
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.