Butternut Squash Risotto

2 Tablespoons olive oil                      IMG_1167
1 onion, finely chopped
2 cloves garlic, finely chopped
1 Tablespoon fresh thyme leaves
1 cup pearled barley
32 ounces chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 small butternut squash, peeled, cut into 3/4-inch pieces
1 cup frozen petite peas
1 cup grated Parmesan cheese

In a large pot, heat olive oil over medium heat. Add chopped onion and cook, stirring frequently, until softened (about 5 minutes). Stir in garlic and thyme and cook stirring for one minute.  Stir in the barley and the broth; season with salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes.

Stir in squash, cover the pot and cook until tender, about 20 minutes. Stir in peas and 3/4 cup cheese. Garnish with  remaining 1/4 cup cheese. Serves 4.

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