Butternut Squash and Barley Risotto
"Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)"
photo by Lori Mama
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 1⁄2 cups low sodium vegetable broth or 2 1/2 cups low sodium chicken broth
- 2 teaspoons olive oil
- 1⁄2 cup onion, chopped
- 1 cup butternut squash, diced into small pieces
- 1⁄3 cup pearl barley
- 1 tablespoon fresh sage, chopped or 1/2 teaspoon dried sage
- 3 tablespoons parmesan cheese (the shaker kind is fine)
- 2 tablespoons fresh parsley, chopped
- salt and pepper
directions
- In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
- Heat oil in a medium sized pot over medium heat.
- Add onion and sauté until tender.
- Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
- Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
- Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
- Cook barley until tender but still firm, about 35-40 minutes.
- Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.
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Reviews
-
This was very delicious. I used 1 cup of barley and 5 cups of vegetable broth. I also added chopped carrots in with the onions. I forgot the cheese and it still turned out great. -
Yummy change from typical risotto! I played around with the amounts a bit as the amount of barley seemed low and I needed 4 servings. I used 3/4 c. barley and I had a quart of veg broth to which I added maybe 1/3 c. water. I also just dumped the broth in and simmered it. I ended up letting it cook over 50min (not on purpose) and it was still great - the squash mostly pureed and it was just yummy and super creamy. -
Simply delicious! I did add a clove of garlic, only because we love it. I also just went ahead and used all the broth at once and cooked it the 40 min. as directed. I must have inadvertently used a bit more broth as it came out a bit loose then creamy. Nevertheless it was very tasty. My husband loved it. :) -
We loved this dish. I followed the instructions as written, except I doubled it for more people. It took longer for me to make because of step 6...adding in the broth a little at a time and waiting for it to be absorbed. I got tired of waiting and poured it all in and cooked it for about 40 minutes. It turned out great! Thanks for a keeper!
RECIPE SUBMITTED BY
I'm a mom and I love to cook. Started cooking when I was 20, and found I love to do it! I love to experiment with new stuff all the time, and I hate prepackaged foods and recipes that use them, so I always try to figure out the ingredients on my own to copy a recipe. I just don't think that opening a can of baked beans and adding something to it makes for homemade beans!!)
My husband had a heart attack last year at the age of 39! So now, we try to eat a lot healthier. I am always looking for ways to get more veggies into him. In my recipes, I never add salt, but I post it here cuz I know most people still like the taste. It takes a while, but you get over it when you cut it out of your cooking. We don't even have a salt shaker anymore. Poor guests!
I love that when I post something here, I can see the nutritional breakdown so I know what he can and can't have. I've printed all kinds of recipes that I've found here and made up a heart friendly cookbook for us.
