Updated Nov 29, 2016Chatelaine
large onion, finely chopped
sliced cremini mushrooms
garlic cloves, minced
1 1/2 cups
cubed butternut squash, cut into 1/2-in. pieces
fried sage leaves, optional
- MELT 3 tbsp butter in a large frying pan set over medium high. Add onion, mushrooms and garlic. Cook until onion is soft and no liquid from mushrooms remains, 7 to 8 min. Add barley and stir until glossy, about 1 min. Add wine and stir often until barley has absorbed all of the liquid, 3 to 4 min. Transfer to slow cooker insert.
- STIR in squash, broth and 1/2 cup water. Cover and cook on low for 4 1/2 to 5 hours. Stir in remaining 1 tbsp butter and parmesan. If risotto is dry, add 1/4 cup water. Top with fried sage leaves, if desired.
NutritionCalories 375, Protein 13 g, Carbohydrates 56 g, Fat 13 g, Fibre 6 g, Sodium 804 mg.
How to peel and mince garlic