Butternut Squash Barley Risotto
By Rita H
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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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