Butternut Squash Risotto - Core
Source of Recipe
WW Community
Recipe Introduction
"cook's notes" for the recipe:
1) Took way longer than 45 minutes to cook this, so do it when you have a ton of time and don't really care what time you eat. Next time I'll start in around 4 pm on the weekend and plan to eat around 6ish.
2) Next time I think I will roast the squash in the oven with some of the oil.
3) Forgot - recipe serves 6, so all CORE. If you drop it back to 4 servings, cut the oil back to 2 T. plus 2 t. to keep it CORE.
4) This was really delish - very satisfying and wonderful.
List of Ingredients
1 butternut squash (about 1 1/2 lb) peeled, seeded, cut into 1 1/2 inch pieces
3 T. olive oil
1 onion cut in 1/4 inch dice
1 cup diced plum tomatoes
5 cups chicken broth
1 cinnamon stick
1 cup pearl barley, rinsed and drained
4 T. chopped parsley
salt & pepper to tasteRecipe
1) Blanch the squash in boiling salted water until just tender, about 3 mins.
2) Place oil in large saucepan or pot over low heat. Cook onion until tender 10 - 15 mins. Add tomatoes, cook stirring for 2 mins.
3) Meanwhile, simmer broth with cinnamon stick for 5 minutes, partially covered.
4) Stir the barley into the onion mixture and coat well with the oil. Raise heat to medium
5) Stir 1/2 cup of the broth into the barley mixture. Cook, stirring frequently until all liquid has been absorbed. Repeat, making sure that all broth has been absorbed prior to adding the next 1/2 cup. Continue until all or nearly all the broth is used and the barley is tender, about 45 minutes. Discard cinnamon stick.
6) Fold in the butternut squash and 2 T. of parsely. Cook about 1 min. until warmed through and barley is done. Season with salt & pepper. Serve immediately garnished with the rest of the parsely.
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