How To Make Creamy Barley Squash Risotto
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Serves:
Ingredients
- 1 cup barley
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups butternut squash, diced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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In a saucepan, bring the vegetable broth to a simmer.
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In a separate large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until translucent.
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Add the barley to the pot and cook for 1-2 minutes, stirring constantly.
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Add the diced butternut squash and stir well to combine.
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Pour in the white wine and cook until it has evaporated.
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Begin adding the simmering vegetable broth to the pot, one ladleful at a time, stirring continuously.
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Continue adding broth and stirring until the barley is cooked al dente, about 40 minutes.
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Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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Serve the creamy barley and squash risotto hot, garnished with additional Parmesan cheese if desired.
Nutrition
- Calories : 310kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 970mg
- Total Carbohydrates : 50g
- Dietary Fiber : 8g
- Sugar : 5g
- Protein : 9g
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