5 min
Prep Time
30 min
Cook Time
Number of Servings

What to do:

  1. Using a deep saucepan, heat the EVOO over medium heat.
  2. Add the onion and cook, stirring frequently, until softened, 5 minutes.
  3. Stir in the garlic and thyme and cook, stirring, for 1 minute.
  4. Add in the barley, veg broth to a boil then cover the pot and simmer until tender, 15 to 18 minutes. 
  5. Stir in the peas, roasted butternut, and 1 cup cheese and cook, uncovered, until the cheese is melted, about 2 minutes.
  6. Garnish with herbs

Butternut Barley Risotto

By: Melissa Rakvica


This version of risotto replaces traditional Arborio rice with barley- It is high in soluble fiber, which helps process cholesterol in the body and the butternut sqaush adds a rich flavor of fall.

Nutrition Facts

What you will need:

  • 3 tablespoons EVOO
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup pearled barley
  • 1 32-ounce container vegetable broth
  • salt and pepper
  • 1 small butternut squash (1 1/2 lbs.), peeled and cut into 1-inch pieces and roasted
  • 1 cup frozen peas
  • 1 cup grated parmesan cheese