Butternut Squash And Barley Risotto

1. 1

   In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.

2. 2

   Heat oil in a medium sized pot over medium heat.

3. 3

   Add onion and saute until tender.

4. 4

   Add squash and saute for another 3 minutes. Add barley and stir for 2 more minutes.

5. 5

   Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.

6. 6

   Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.

7. 7

   Cook barley until tender but still firm, about 35-40 minutes.

8. 8

   Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.