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Barley and Butternut Risotto

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 1 hr, 5 mins
Total time 1 hr, 5 mins
Yield Serves 4 (serving size: about 1 1/4 cups)
Serve with garlicky broccoli: Toss 4 cups broccoli florets with 3 minced garlic cloves and 2 teaspoons olive oil. Spread evenly on a baking sheet; roast at 400 degrees for 12 minutes.

Ingredients

  • 2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • Cooking spray
  • 4 cups unsalted chicken stock
  • 1 cup water
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups uncooked pearl barley
  • 3 garlic cloves, minced
  • 1.5 ounces shaved Parmesan cheese (about 1/3 cup), divided
  • 1 teaspoon dried sage

Nutrition Information

  • calories 421
  • fat 6.2 g
  • satfat 2.3 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 17 g
  • carbohydrate 79 g
  • fiber 15 g
  • cholesterol 8 mg
  • iron 4 mg
  • sodium 438 mg
  • calcium 263 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place squash on a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes.

  3. Bring stock and 1 cup water to a simmer in a saucepan. Keep warm.

  4. Heat a large saucepan over medium-high heat. Add oil to pan. Add onion, salt, and pepper; cook 4 minutes. Add barley and garlic; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 4 minutes, stirring frequently. Reduce heat to medium-low. Reserve 1/4 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion is absorbed. Remove from heat. Stir in reserved 1/4 cup stock and 1 ounce cheese. Fold in squash. Sprinkle with remaining cheese and sage.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov