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Butternut Squash and Barley Risotto

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Butternut Squash and Barley Risotto

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2½ cups low sodium vegetable broth or 2½ cups low sodium chicken broth
  • 2 teaspoons olive oil
  • ½ cup onion, chopped
  • 1 cup butternut squash, diced into small pieces
  • ⅓ cup pearl barley
  • 1 tablespoon fresh sage, chopped or ½ teaspoon dried sage
  • 3 tablespoons Parmesan cheese (the shaker kind is fine)
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper

Instructions
  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 ½ cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
  6. Add remaining broth slowly, about ⅓ 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.