Butternut Squash and Barley Risotto
Ingredients
- 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
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