Italian

Butternut Squash Barley Rissotto is for Dinner.

Butternut Squash Barley Rissotto takes several minutes to prepare.

Butternut Squash Barley Rissotto takes 60 minutes to cook.

Butternut Squash Barley Rissotto makes 13 servings.

The ingredients for Butternut Squash Barley Rissotto are:

1.5 cup barley
2 fl oz chardonnay - optional
1 can chicken broth
2 tbsp olive oil
4 cup cubed butternut squash
1/3 cup grated Parmesan cheese
water as needed
salt\pepper to taste

Here is how you make Butternut Squash Barley Rissotto:

Boil squash until soft. Strain squash, but retain water. Add chicken broth to water and return to heat.Heat oil. Brown barley. Add squash and saute. If using chardonnay, add at this point.Slowly add hot broth/water to barley a cup at a time, stirring occasionally. Allow to simmer. Add more broth/water once barley has absorbed or begins to stick to the pan.Add Parmesan just before serving. Stir in. Salt and pepper to taste throughout.Serving Size: Makes 13-1/3c servings. Number of Servings: 13Recipe submitted by SparkPeople user MS2PLUS1.

The nutritional information for Butternut Squash Barley Rissotto is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 143.3

• Total Fat: 3.4 g
• Cholesterol: 2.7 mg
• Sodium: 146.0 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 5.4 g
• Protein: 4.4 g

Butternut Squash Barley Rissotto is Italian cuisine.