Barley Risotto with Roasted Butternut Squash

Name: Barley Risotto with Roasted Butternut Squash
Ingredients: 1 medium butternut squash (about 2 pounds) peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups); 1 tablespoon olive oil; Salt; pepper; 4 cups low-sodium chicken broth; 4 cups water; 1 onion, minced; 2 garlic cloves, minced; 1 1/2 cups pearl barley, rinsed and drained; 1 cup dry white wine; 3/4 cup grated Parmesan cheese (about 1 1/2 ounces); 1 tablespoon unsalted butter; 1 teaspoon minced fresh sage; 1/8 teaspoon ground nutmeg

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Starchy pearled barley becomes supple and velvety when cooked just like risotto.

Keywords

Side Dishes
Grains
Vegetables
Light

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Ingredients

1 medium butternut squash (about 2 pounds) peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
1 tablespoon olive oil
Salt
pepper
4 cups low-sodium chicken broth
4 cups water
1 onion, minced
2 garlic cloves, minced
1 1/2 cups pearl barley, rinsed and drained
1 cup dry white wine
3/4 cup grated Parmesan cheese (about 1 1/2 ounces)
1 tablespoon unsalted butter
1 teaspoon minced fresh sage
1/8 teaspoon ground nutmeg