Butternut Squash Barley Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) evoo |
1 onion finely chopped |
2 clove(s) garlic finely chopped |
1 tablespoon(s) fresh thyme chopped |
1 cup(s) pearl barley |
32 ounce(s) chicken broth |
1 small butternut squash chopped into 1/4 in pieces |
1 cup(s) frozen peas |
1 cup(s) grated parmesan cheese |
1/4 cup(s) grated parmesan cheese for garnish |
Directions:
1. In a large Dutch oven heat the over med heat. Add onions, cook for 5 min, stirring frequently. Stir in the garlic and thyme and cook, stirring frequently, for one minute.
2. Stir in the barley and the chicken broth, season with 1/2 tsp salt and 1/2 tsp pepper. Bring to a boil, cover and simmer 25 min.
3. Stir in the squash, cove and cook until tender, about 20 min. Stir in the peas a 1 cup cheese and cook uncovered until the cheese is melted, abut 2 in. Garnish with remaining 1/4 cup cheese.
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