Give Classic Risotto a Healthy Makeover with This Simple Swap
Full of fiber and essential nutrients, this barley-based risotto is just as delicious and satisfying as the original Italian favorite.
Serves: 6
Total Time: 3 hr 45 min
Prep Time: 15 min
Related:Everything You Need to Know About Cooking Butternut Squash
Ingredients:
- 2 tablespoon(s) margarine or butter
- 2 shallots, thinly sliced
- 2 sprig(s) fresh thyme
- 2 cup(s) pearl barley
- 4 cup(s) lower-sodium chicken or vegetable broth
- 2 cup(s) water
- 1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes
- Salt
- Pepper
- 1 ounce(s) Parmesan cheese, grated (2/3 cup)
- 2 tablespoon(s) chopped fresh flat-leaf parsley leaves
Related:Lighter Versions of Fall's Fattiest Foods
Directions:
1. In 12-inch skillet, melt 1 tablespoon margarine on medium-high. Add shallots and cook 2 minutes or until golden, stirring often. Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often.
2. Transfer to 6-quart slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt. Cover and cook on high 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.
3. Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer one-third of mixture to container; refrigerate up to 3 days. Transfer remaining mixture to serving dishes and garnish with parsley.
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