Speedy Butternut Squash Barley Risotto Recipes

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BUTTERNUT SQUASH AND BARLEY RISOTTO



Butternut Squash and Barley Risotto image

Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)

Provided by C and Ds Mommy

Categories     Grains

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

2 1/2 cups low sodium vegetable broth or 2 1/2 cups low sodium chicken broth
2 teaspoons olive oil
1/2 cup onion, chopped
1 cup butternut squash, diced into small pieces
1/3 cup pearl barley
1 tablespoon fresh sage, chopped or 1/2 teaspoon dried sage
3 tablespoons parmesan cheese (the shaker kind is fine)
2 tablespoons fresh parsley, chopped
salt and pepper

Steps:

  • In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
  • Heat oil in a medium sized pot over medium heat.
  • Add onion and sauté until tender.
  • Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
  • Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
  • Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
  • Cook barley until tender but still firm, about 35-40 minutes.
  • Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.

Nutrition Facts : Calories 242.1, Fat 7.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 124, Carbohydrate 39.3, Fiber 7.7, Sugar 3.6, Protein 7.5

SPEEDY BUTTERNUT SQUASH BARLEY 'RISOTTO'



Speedy butternut squash barley 'risotto' image

Swap rice for barley to make this easy squash 'risotto' with spinach and sage. It's healthy and low in calories and fat - perfect for a quick supper

Provided by Anna Glover

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 10

2 tsp olive oil
1 large shallot or small onion, finely chopped
300g squash or pumpkin, cut into 1cm cubes
2 garlic cloves, crushed
small handful of sage leaves, finely chopped
½ tsp ground mace or a good grating of nutmeg
160g spinach leaves
2 x 400g cans barley in water, drained
300ml hot vegetable stock
40g parmesan or vegetarian alternative, finely grated

Steps:

  • Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.
  • Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the 'risotto' is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.

Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium

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