How To Make Speedy Butternut Squash Barley ‘Risotto’
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 cup barley
- 3 cups vegetable broth
- 2 cups diced butternut squash
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
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Add the barley to the skillet and stir to coat with the oil. Cook for 1 minute.
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Gradually add the vegetable broth, 1/2 cup at a time, stirring occasionally and allowing the liquid to be absorbed before adding more.
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After about 15 minutes, add the diced butternut squash to the skillet. Continue to cook, adding more broth as needed, until the barley and squash are tender and the mixture is creamy, about 10-15 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 speedy butternut squash barley ‘risotto’ hot and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 900mg
- Total Carbohydrates : 58g
- Dietary Fiber : 10g
- Sugar : 5g
- Protein : 10g
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