BUTTERNUT SQUASH BARLEY RISOTTO

BUTTERNUT SQUASH BARLEY RISOTTO image

Number Of Ingredients 13

Previous Next

4 cups vegetable or chicken broth
1/2 cup white wine plus 1/2 cup water
4 cups butternut squash cut in 1in cubes
1 tbsp each butter and olive oil
1 cup finely chopped onion
1 cup pearl barley
1 bay leaf
6 sprigs fresh thyme or 1/2 tsp dried thyme
1 cup grated Parmesan
Additions:
1 cup arborio rice
mushrooms
chicken

Steps:

1. Pour broth, wine and water into small saucepan. If not using wine, use 1 cup water in total. Bring to a boil, then reduce to just simmering. Cover until ready to use. 2. Steam squash for 20-25 minutes or until soft. 3. Heat butter and oil in a large pan over medium. Add onion and cook until soft - 5min. Add mushroom and cook. Add barley, risotto, half of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occassionally until most of the liquid is absorbed, about 15 minutes. Continue adding broth 1/2 cup at a time until barley and rice is tender. 4. Remove and discard bay leaf and thyme. Stir in parmesan, steamed squash, chicken.