Butternut Squash And Barley Risotto
This creamy, comforting barley-based risotto is not only delicious and satisfying—it is healthy, too, full of fiber and essential nutrients. A slow cooker makes it blissfully convenient to prepare.
Ingredients
6 Main-dish servings
- 2 tablespoons butter or margarine
- 2 shallots thinly sliced
- 2 sprigs fresh thyme
- 2 cups pearl barley
- 1 carton 32 ounces vegetable broth
- 2 cups water
- 1 large butternut squash 2½ pounds, peeled and seeded, cut into ½-inch cubes
- 1½ teaspoons salt
- ⅔ cup freshly grated parmesan cheese
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped flat-leaf parsley leaves
Instructions
- In 12-inch skillet, melt 1 tablespoon butter over medium-high heat.
- Add shallots and cook 2 minutes or until golden, stirring often.
- Add thyme; cook 30 seconds.
- Add barley and cook 2 minutes or until toasted and golden, stirring often.
- Transfer to 6-quart slow-cooker bowl, along with broth, water, squash, and ½ teaspoon salt.
- Cover and cook on High for 3½ to 4 hours or until liquid is absorbed and squash is tender.
- Uncover; discard thyme.
- Add Parmesan, remaining tablespoon butter, 1 teaspoon salt, and pepper.
- Gently stir until butter and Parmesan melt.
- Transfer risotto to serving plates and garnish with parsley.
Notes / Tips / Wine Advice:
Risotto can be stored, covered, in refrigerator up to 3 days.
Nutritional Information
Calories: 355 kcal
