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Butternut Squash Barley Risotto

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Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh thyme
  • 1 cup pearled barley
  • 1 container - 32 oz - vegetable broth
  • salt and pepper
  • 1 small butternut squash - 1 1/2 lbs - peeled and cut into 3/4 inch pieces
  • 1 cup frozen peas
  • 1 1/4 cup grated Parmesan cheese

Details

Preparation

Step 1

In a large dutch oven, heat the olive oil. Add onion, cook until softened. Add garlic and thyme, cook for 1 minute. Stir in the barley and the vegetable broth; season with 1 tsp salt and 1/2 tsp pepper. Bring to a boil, lower the heat, cover and simmer for 15 minutes.

Stir in squash, cover pot and cook until tender, 18-20 minutes. Stir in the peas and 1 cup cheese and cook, uncovered, until the cheese is melted, about 2 minutes. Garnish with the remaining cheese.

**Buy pre-cut squash which will spare you the time it takes to peel and chop.

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