Barley Risotto with Butternut Squash

Barley Risotto with Butternut Squash

Barley Risotto with Butternut Squash

By Good Housekeeping
50 minutes

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Details
  • Servings:   4
  • Calories:   532
  • Protein:   20g
  •  
  • Fiber:   15g
  • Sugar:   5g
  • Carb Total:   62g
  •  
  • Trans Fat:   0g
  • Saturated:   6g
  • Fat Total:   15g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • 2½ c. peeled, chopped butternut squash
  • 2 tbsp. extra-virgin olive oil
  • salt
  • freshly ground pepper
  • 5 c. low-sodium chicken or vegetable broth
  • ½ c. chopped yellow onion
  • 2 small garlic cloves
  • 1½ c. pearled barley
  • ¾ c. dry white wine
  • 1 tsp. fresh thyme
  • 1 lemon
  • ¾ c. grated Parmigiano-Reggiano
Instructions

Barley Risotto with Butternut Squash serves 4 original recipe by Good Housekeeping.

View original preparation instructions

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