Butternut Squash And Barley Risotto

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 in a small saucepan, bring the broth to a boil. cover, and reduce heat to low.
• 2 heat oil in a medium sized pot over medium heat.
• 3 add onion and sauté until tender.
• 4 add squash and sauté for another 3 minutes. add barley and stir for 2 more minutes.
• 5 add 1/2 cup of the boiled broth, and chopped sage. simmer, stirring often until broth is absorbed, about 5 minutes.
• 6 add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
• 7 cook barley until tender but still firm, about 35-40 minutes.
• 8 remove from heat and stir in parmesan cheese and parsley. season with salt and pepper to taste.