Side Items

Barley Risotto with Butternut Squash is for Dinner.

Barley Risotto with Butternut Squash takes 30 minutes to prepare.

Barley Risotto with Butternut Squash takes 50 minutes to cook.

Barley Risotto with Butternut Squash makes 4 servings.

The ingredients for Barley Risotto with Butternut Squash are:

2.5 cups peeled, chopped butternut squash
2 tbsp Extra-virgin olive oil
salt
pepper
5 cups low sodium chicken broth
0.5 cup yellow onion
2 small garlic cloves finely chopped
1.5 cups pearled barley
0.75 cups dry white wine (or chicken broth)
1 tsp fresh thyme (or 0.75 tsp dried ground thyme)
1 lemon (zested)
0.75 cups grated Parmigiano-Reggiano

Here is how you make Barley Risotto with Butternut Squash:

1. Heat oven to 400 degress. Toss squash with 1 tbsp oil. Season with salt and pepper (I used 1/4 tsp pepper & 1/2 tsp salt). Spread in a single layer on parchment lined baking pan and roast until tender, about 25 minutes, turning once halfway through. Set aside.2. Meanwhile in a sauce pan over medium-high heat, bring 5 cups of broth to boil; then reduce heat to low. 3. In a large sauce pan over medium heat, heat reminaing 1 tbsp oil. Add onion, garlic, 1/2 tsp salt, and 1/2 tsp pepper and cook until softened, about 4-6 minutes. Add barley and cook, stirring, for 2 minutes. Add wine (chicken broth) and stir constantly until absorbed, about 1 minute. Add 1/2 cup broth, 1 tsp thyme, and lemon zest; stir frequently until liquid is absorbed.4. Repeat with remaining broth, adding 1/2 cup at a time, until barley is tender yet al dente, about 30 minutes.5. Remove from heat and stir in cheese. Season with salt and pepper if needed. Gently fold in squash.6. Makes 4 servings of about 1.25 cups each.Number of Servings: 4Recipe submitted by SparkPeople user KATTY1975.

The nutritional information for Barley Risotto with Butternut Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 459.5

• Total Fat: 12.5 g
• Cholesterol: 7.2 mg
• Sodium: 1,393.2 mg
• Total Carbs: 75.4 g
• Dietary Fiber: 15.8 g
• Protein: 10.3 g