Butternut Squash And Barley Risotto - cooking recipe

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

Preparation

In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
Heat oil in a medium sized pot over medium heat.
Add onion and saute until tender.
Add squash and saute for another 3 minutes. Add barley and stir for 2 more minutes.
Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
Cook barley until tender but still firm, about 35-40 minutes.
Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.