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Butternut Squash Barley Risotto

Butternut Squash Barley Risotto

by 15 people

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Makes: 4 servings

Prep: 15 mins

Cook: 45 mins

  • 2 tablespoons EVOO
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup pearled barley
  • 1 32 ounce container  vegetable broth
  • salt and pepper
  • 1 small butternut squash (1 1/2 lbs), peeled and cut into 3/4-inch pieces
  • 1 cup frozen peas
  • 1 1/4 cups grated parmesan cheese
  1. In a large dutch oven, heat the EVOO over medium heat. Add the onion and cook, stirring frequently, until softened, 5 minutes. Stir in the garlic and thyme and cook, stirring, for 1 minute. Stir in the barley and the vegetable broth; season with 1 tsp. salt and 1/2 tsp. pepper. Bring to a boil, lower the heat, cover and simmer for 15 minutes.
  2. Stir in the squash, cover the pot and cook until tender, 18 to 20 minutes. Stir in the peas and 1 cup cheese and cook, uncovered, until the cheese is melted, about 2 minutes. Garnish with the remaining 1/4 cup cheese.
Tip Time-Saving Tip
  • Buy precut squash, which will spare you the time it takes to peel and chop.