Butternut Squash Barley Risotto

• 4 cups vegetable or chicken broth
• 1/2 cup white wine plus 1/2 cup water
• 4 cups butternut squash cut in 1in cubes
• 1 tbsp each butter and olive oil
• 1 cup finely chopped onion
• 1 cup pearl barley
• 1 bay leaf
• 6 sprigs fresh thyme or 1/2 tsp dried thyme
• 1 cup grated Parmesan
• Additions:
• 1 cup arborio rice
• mushrooms
• chicken

1. 1. Pour broth, wine and water into small saucepan. If not using wine, use 1 cup water in total. Bring to a boil, then reduce to just simmering. Cover until ready to use.
2. 2. Steam squash for 20-25 minutes or until soft.
3. 3. Heat butter and oil in a large pan over medium. Add onion and cook until soft - 5min. Add mushroom and cook. Add barley, risotto, half of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occassionally until most of the liquid is absorbed, about 15 minutes. Continue adding broth 1/2 cup at a time until barley and rice is tender.
4. 4. Remove and discard bay leaf and thyme. Stir in parmesan, steamed squash, chicken.

vegetable, white wine, butternut squash, butter, onion, pearl barley, bay leaf, thyme, parmesan, additions, arborio rice, mushrooms, chicken

Taken from www.epicurious.com/recipes/member/views/butternut-squash-barley-risotto-50157798 (may not work)