Butternut Squash and Barley Risotto |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
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. 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.
|
|