Barley and Butternut Risotto

Ingredients

• 2 pounds butternut squash
• peeled
• seeded
• and cut into 1/2-inch cubes
• Cooking spray
• 4 cups unsalted chicken stock
• 1 cup water
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups uncooked pearl barley
• 3 garlic cloves
• minced
• 1.5 ounces shaved Parmesan cheese (about 1/3 cup)
• divided
• 1 teaspoon dried sage

Instructions

1. 1.
2. Preheat oven to 425.2.
3. Place squash on a jelly-roll pan coated with cooking spray.
4. Bake at 425 for 25 minutes.3.
5. Bring stock and 1 cup water to a simmer in a saucepan.
6. Keep warm.4.
7. Heat a large saucepan over medium-high heat.
8. Add oil to pan.
9. Add onion, salt, and pepper; cook 4 minutes.
10. Add barley and garlic; cook 2 minutes.
11. Stir in 1/2 cup stock mixture; cook 4 minutes, stirring frequently.
12. Reduce heat to medium-low.
13. Reserve 1/4 cup stock.
14. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion is absorbed.
15. Remove from heat.
16. Stir in reserved 1/4 cup stock and 1 ounce cheese.
17. Fold in squash.
18. Sprinkle with remaining cheese and sage.