Barley Squash Risotto (yes, it's actually good)

2 ½ c chicken broth

2 c water

2 tbsp olive oil

½ onion, chopped finely

2 c cubed butternut squash

¾ c pot barley



Bring broth/water to boil and keep simmering on stove. Heat oil, sauté onion until soft. Add barley & squash and sauté for a few minutes until barley starts to turn slightly brown. Then add a ladel full of stock to the pot. Stir continuously. Keep adding stock when the liquid evaporates and keep stirring constantly until all of the stock is used, liquid is evaporated and risotto is creamy. B/c the liquid condenses, I found it quite salty, so you shouldn’t need to add any extra salt, but I added a bit of pepper at the end.

Recipe from "company's coming whole grain recipes", courtesy of Erin