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Butternut Barley Risotto takes 5 minutes to prepare.

Butternut Barley Risotto takes 60 minutes to cook.

Butternut Barley Risotto makes 6 servings.

The ingredients for Butternut Barley Risotto are:

4 tbs fresh parsley, sliced
4 tsp olive oil
salt & pepper
5 teaspoons better than bouillon chicken flavor mixed with
5 cups water
2/3 c pearl barley, rinsed
2 cups butternut squash, chopped into small pieces
1 c onions, diced finely
2 tbsp fresh sage, sliced or 1 tsp dried sage
6 tbsp Parmesan cheese

Here is how you make Butternut Barley Risotto:

In a small saucepan, bring the broth to a boil. Cover and reduce heat to low. Heat oil in a medium sized pot over med-heat/flame. Add onion & saute until tender. Add squash & saute for another 3 mins. Add barley & stir for 2 more minutes. Add 1/2 c of the boiled broth, & sliced sage.Simmer, stirring often until broth is absorbed, about 5 minutes. Add remaining broth slowly, about 1/3 c at a time, allowing it to be absorbed each time. Cook barley until tender but still firm, about 35-40 minutes. Remove from heat & stir in the Parmesan cheese & parsley. Spice up with salt & pepper to taste. Number of Servings: 6Recipe submitted by SparkPeople user BUN3KIN.

The nutritional information for Butternut Barley Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 158.7

• Total Fat: 5.3 g
• Cholesterol: 3.6 mg
• Sodium: 1,033.7 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 4.6 g
• Protein: 6.0 g