Barley Risotto with Roasted Butternut Squash

Name: Barley Risotto with Roasted Butternut Squash
Yield: Serves 8
Ingredients: 1 medium, butternut squash (about 2 pounds) peeled, seeded , and cut into 1/2-inch cubes (about 3 1/2 cups); 1 tablespoon, olive oil; , Salt and pepper; 4 cups, low-sodium chicken broth; 4 cups, water; 1 , onion, minced; 2 , garlic cloves, minced; 1 1/2 cups, pearl barley, rinsed and drained; 1 cup, dry white wine; 3/4 cup, grated Parmesan cheese (about 1 1/2 ounces); 1 tablespoon, unsalted butter; 1 teaspoon, minced fresh sage; 1/8 teaspoon, ground nutmeg

Side Dishes
Grains
Vegetables
Light

Appears in Cook's Illustrated January/February 2013

Starchy pearled barley becomes supple and velvety when cooked just like risotto.

SERVES 8

Barley Risotto with Roasted Butternut Squash

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