Butternut Squash Barley Risotto

By jads8627

Ingredients

• 2 tablespoon(s) margarine or butter
• 2 shallots, thinly sliced
• 2 sprig(s) fresh thyme
• 2 cup(s) pearl barley
• 4 cup(s) lower-sodium chicken or vegetable broth
• 2 cup(s) water
• 1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes
• Salt
• Pepper
• 1 ounce(s) Parmesan cheese, grated (2/3 cup)
• 2 tablespoon(s) chopped fresh flat-leaf parsley leaves

Details

Adapted from myrecipes.com

Preparation

Step 1

1. In 12-inch skillet, melt 1 tablespoon margarine on medium-high. 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.
2. Transfer to 6-quart slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt. Cover and cook on high 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.
3. Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer one-third of mixture to container; refrigerate up to 3 days. Transfer remaining mixture to serving dishes and garnish with parsley.