Monday, November 3, 2014

Butternut Squash and Barley Risotto

Butternut Squash Barley Risotto

Serves 2

1 tablespoons olive oil
½ onion, chopped
salt and black pepper
800ml low-sodium vegetable stock
½ cup pearl barley
350g butternut squash (about 2 cups), cut into 1/2-inch pieces
½ cup grated Parmesan (30g), plus more, shaved, for serving
2 cups arugula (rockets)

1. Add olive oil in a large pan over medium heat. Add the onion, pinch of salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

2. Add barley; cook and stir 1 to 2 minutes. Add squash; cook and stir 1 to 2 minutes. Add stock bring to boil. Reduce heat. Cover & simmer 30 minutes, stirring occasionally. Uncover; boil 15 minutes more or until squash and barley are tender and most of the liquid is absorbed (mixture should still appear creamy, add hot water if needed). Remove from heat. Stir in the Parmesan & rockets.

3. Serve topped with additional shaved Parmesan.

per serving: 453 calories, 15g fat, 22g cholesterol

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