Barley and Butternut Risotto

• 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

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.

butternut squash, cooking spray, water, olive oil, onion, salt, freshly ground black pepper, pearl barley, garlic, parmesan cheese, sage

Taken from www.myrecipes.com/recipe/barley-butternut-risotto (may not work)