Butternut Squash Barley Risotto

Name: Butternut Squash Barley Risotto
Ingredients: 4 cups vegetable or chicken broth; 1/2 cup white wine plus 1/2 cup water; 4 cups butternut squash cut in 1in cubes; 1 tbsp each butter and olive oil; 1 cup finely chopped onion; 1 cup pearl barley; 1 bay leaf; 6 sprigs fresh thyme or 1/2 tsp dried thyme; 1 cup grated Parmesan; Additions:; 1 cup arborio rice; mushrooms; chicken

13 ingredients

1 steps

Ingredients

4 cups vegetable or chicken broth
1/2 cup white wine plus 1/2 cup water
4 cups butternut squash cut in 1in cubes
1 tbsp each butter and olive oil
1 cup finely chopped onion
1 cup pearl barley
1 bay leaf
6 sprigs fresh thyme or 1/2 tsp dried thyme
1 cup grated Parmesan
Additions:
1 cup arborio rice
mushrooms
chicken

Directions

1

{"0":"1. Pour broth, wine and water into small saucepan. If not using wine, use 1 cup water in total. Bring to a boil, then reduce to just simmering. Cover until ready to use.","2":"2. Steam squash for 20-25 minutes or until soft.","4":"3. Heat butter and oil in a large pan over medium. Add onion and cook until soft - 5min. Add mushroom and cook. Add barley, risotto, half of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occassionally until most of the liquid is absorbed, about 15 minutes. Continue adding broth 1\/2 cup at a time until barley and rice is tender.","6":"4. Remove and discard bay leaf and thyme. Stir in parmesan, steamed squash, chicken."}