Butternut Squash Barley Risotto with Asparagus
Risotto is a traditional Italian dish that originated in Northern Italy. It is known for its creamy texture and rich flavors.
This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Butternut Squash Barley Risotto with Asparagus
Ingredients
Instructions
-
Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté until softened.
-
Add barley and stir for a minute.
-
Add butternut squash and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until barley and squash are tender.
-
Meanwhile, blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop the cooking process.
-
Once the barley and squash are cooked, stir in the blanched asparagus, Parmesan cheese, salt, and black pepper. Cook for an additional 2 minutes.
-
Remove from heat and let rest for 5 minutes before serving.
-
Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 55g19%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
