BUTTERNUT SQUASH AND BARLEY RISOTTO

Butternut Squash and Barley Risotto image

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. (recipe found on the heart and stroke foundation of Canada website)

Provided by C and Ds Mommy

Categories Grains

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

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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

Steps:

In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
Heat oil in a medium sized pot over medium heat.
Add onion and sauté until tender.
Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
Cook barley until tender but still firm, about 35-40 minutes.
Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.

Nutrition Facts : Calories 242.1, Fat 7.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 124, Carbohydrate 39.3, Fiber 7.7, Sugar 3.6, Protein 7.5

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