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Butternut Squash And Barley Risotto

This creamy, comforting barley-based risotto is not only delicious and satisfying—it is healthy, too, full of fiber and essential nutrients. A slow cooker makes it blissfully convenient to prepare.
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Ingredients

6 Main-dish servings

  • 2 tablespoons butter or margarine
  • 2 shallots thinly sliced
  • 2 sprigs fresh thyme
  • 2 cups pearl barley
  • 1 carton 32 ounces vegetable broth
  • 2 cups water
  • 1 large butternut squash 2½ pounds, peeled and seeded, cut into ½-inch cubes
  • 1½ teaspoons salt
  • ⅔ cup freshly grated parmesan cheese
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped flat-leaf parsley leaves

Instructions

  • In 12-inch skillet, melt 1 tablespoon butter over medium-high heat.
  • Add shallots and cook 2 minutes or until golden, stirring often.
  • Add thyme; cook 30 seconds.
  • Add barley and cook 2 minutes or until toasted and golden, stirring often.
  • Transfer to 6-quart slow-cooker bowl, along with broth, water, squash, and ½ teaspoon salt.
  • Cover and cook on High for 3½ to 4 hours or until liquid is absorbed and squash is tender.
  • Uncover; discard thyme.
  • Add Parmesan, remaining tablespoon butter, 1 teaspoon salt, and pepper.
  • Gently stir until butter and Parmesan melt.
  • Transfer risotto to serving plates and garnish with parsley.

Notes & Wine Advice

Risotto can be stored, covered, in refrigerator up to 3 days.

Nutrition values

Calories: 355 kcal
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Course; Rice
Cuisine; European / Italian