Butternut Squash and Barley Risotto

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“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)”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
  2. Heat oil in a medium sized pot over medium heat.
  3. Add onion and sauté until tender.
  4. Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
  5. Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
  6. Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
  7. Cook barley until tender but still firm, about 35-40 minutes.
  8. Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.

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