Butternut Squash And Barley Risotto

• 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

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

vegetable broth, olive oil, onion, butternut squash, pearl barley, fresh sage, parmesan cheese, fresh parsley, salt

Taken from www.food.com/recipe/butternut-squash-and-barley-risotto-204549 (may not work)