Butternut Squash Barley Risotto

Ingredients

• 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

Preparation

1. 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. 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. 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.