Butternut Squash Barley Risotto
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- 2 tablespoon(s) EVOO
- 1 Onion Finely chopped
- 2 clove(s) Garlic Finely chopped
- 1 tablespoon(s) Fresh thyme Chopped
- 1 cup(s) Pearl barley
- 32 ounce(s) Chicken broth
- 1 small Butternut squash Chopped into 1/4 in pieces
- 1 cup(s) Frozen peas
- 1 cup(s) Grated Parmesan cheese
- 1/4 cup(s) Grated Parmesan cheese For garnish
- 1. In a large Dutch oven heat the over med heat. Add onions, cook for 5 min, stirring frequently. Stir in the garlic and thyme and cook, stirring frequently, for one minute.
- 2. Stir in the barley and the chicken broth, season with 1/2 tsp salt and 1/2 tsp pepper. Bring to a boil, cover and simmer 25 min.
- 3. Stir in the squash, cove and cook until tender, about 20 min. Stir in the peas a 1 cup cheese and cook uncovered until the cheese is melted, abut 2 in. Garnish with remaining 1/4 cup cheese.
This recipe is a personal recipe added by RobinTrunnell and has not been tested or endorsed by MyRecipes.
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Butternut Squash Barley Risotto Recipe at a Glance
- COURSE: Main Dishes