Butternut Squash & Barley Risotto
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- Total time
- 30 min
Ingredients
- 1 Small Butternut Squash, peeled, seeded, and cubed into 1” pieces
- 1/2 Sweet Onion, finely chopped
- 2 Cups Vegetable Broth
- 1 Cup Pearled Barley
- 3T Heavy Cream
- 1T Butter
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Tarragon
- 1/2 tsp Dried Rosemary
- Salt and Pepper to taste
Steps
- 1
Preheat skillet over medium heat. Add butter and onions. Cook onions for a few minutes to slightly soften and golden around the edges.
- 2
Add butternut squash, barley, broth, and herbs. Stir carefully and place lid.
- 3
Simmer for 20 minutes. Check doneness of squash – they should be soft. Remove from heat.
- 4
Add in heavy cream and stir well. Taste for salt and pepper at this point. Will continue to thicken slightly while cooling. Serve warm.
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