Thanksgiving

Butternut Squash Barley Risotto takes several minutes to prepare.

Butternut Squash Barley Risotto takes several minutes to cook.

Butternut Squash Barley Risotto makes 6 servings.

The ingredients for Butternut Squash Barley Risotto are:

2 T butter, divided
1 small onion, minced
1 clove garlic, minced
2 sprigs fresh thyme
2 c. pearled barley

1/2 tsp salt
4 c. low-sodium chicken broth
3 c. small dice (~0.5") butternut squash, about one 1-1.5lb squash, peeled and seeded
4 oz fresh mushrooms, diced fine (optional)
1/2 c. dry white wine (such as pinot grigio)
1 1/2 c. water
1 oz pecorino romano or parmesan cheese, grated
additional salt to taste

Here is how you make Butternut Squash Barley Risotto:

Make ahead: Peel and cube the squash, dice the onions, measure out the barley.In a 12" skillet, melt 1 T butter. Saute onion until translucent. Add garlic and thyme, cook 30 seconds until aromatic. Add barley and cook 2-3 minutes until golden brown and you can hear some crackling.Dump barley plus salt, broth, squash, wine, water, and mushrooms into a slow-cooker. Cook on high 3 1/2 to 4 hours until liquid is absorbed and squash is tender. Stir in remaining 1 T butter, cheese, and salt to taste.Serving Size: Makes 6 main-dish servingsNumber of Servings: 6Recipe submitted by SparkPeople user ENGINEERMOM.

The nutritional information for Butternut Squash Barley Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 363.2

• Total Fat: 6.2 g
• Cholesterol: 13.9 mg
• Sodium: 174.5 mg
• Total Carbs: 65.2 g
• Dietary Fiber: 13.8 g
• Protein: 11.6 g

The dietary needs meet for Butternut Squash Barley Risotto is Vegan