Butternut Squash Barley Risotto

OK, I’ll admit it. I seem to have an obsession with butternut squash. It’s true. Apparently, I love this winter squash so much that I’ve posted three recipes with it as the main ingredient just this fall alone! Ahem.

Pearl barley pairs beautifully with chunky cubes of butternut squash in this warm, hearty dish. With bright green peas and nutty parmesan cheese, this is the perfect meal for Meatless Monday!

Butternut Squash Barley Risotto
(Every Day with Rachel Ray; original recipe by Sonali Ruder)
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
1 cup pearled barley
1 32-ounce container vegetable broth or homemade veggie stock
1 tsp salt
1/2 tsp pepper
1 small butternut squash, (1 1/2 lbs) peeled and cut into 3/4-inch pieces
1 cup frozen peas
1 1/4 cups grated parmesan cheese

In a large pot or dutch oven, heat the oil over medium heat. Add the onion and cook, stirring frequently, until softened, 5 minutes. Stir in the garlic and thyme and cook, stirring, for 1 minute. Stir in the barley and the vegetable broth; season with salt and pepper. Bring to a boil; lower the heat, cover and simmer for 15 minutes.

Stir in the squash, cover the pot and cook until tender, 18-20 minutes. Stir in the peas and 1 cup cheese and cook, uncovered, until the cheese is melted, about 2 minutes. Garnish with the remaining 1/4 cup cheese. Yields 4 servings.