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Barley Risotto w/Roasted Butternut Squash & Swiss Chard
Nb persons: 4
Yield: 1.75 c risotto, 1/4 c ricotta, 1 t pine nuts
Preparation time: 1 hour
Total time: 1.5 hours
Source: CE 1/11 @ 42
| 1 small | butternut squash, peeled, seeded and chopped into 3/4" pieces (about 4.5 cups) |
| 2 t | olive oil, divided |
| 1/2 small | onion, finely chopped, (about 1/3 c) |
| 3 cloves | garlic, chopped |
| 1 cup | barley, hulled and rinsed |
| 12 oz | swiss chard, stemmed and chopped (4.5 to 5 cups) |
| 5 | sundried tomatoes, halves patted dry and chopped |
| 1.5 T | pine nuts |
| 1 cup | low fat ricotta |
| 1/2 T | fresh basil, chopped |
| 1/2 T | fresh rosemary, chopped |
Preheat oven to 425. Toss sqush w/1 T oil, 1/4 t salt and pepper. Place on baking sheet coated w/cooking spray and bake until tender for 35-40 mins. Flip pieces once or twice.
Bring 5 cups of water to a warm simmer, hot and steamy; do not boil. Reduce heat to low. In large pan or dutch oven, heat 1 t over med-low heat. Cook onion until soft, about 5 mins. Add garlic and barley, cooking for 3 mins, stirring frequently. Add 1 cup water by ladle and stir barley mixture until water absorbed. Continue to add water by the ladle until nearly absorbed. After 25 mins, add chard. Cover pot for 3-4 mins or until chard wilted. Remove lid and continue to add water until barley is cooked yet firm to the bite, 40-45 mins (there may be some water left over). Season with 1/4 t salt and pepper. Stir in tomatoes and roasted squash; remove from heat.
Toast nuts in a saute pan at med-low heat. In a small bowl, combine ricotta and herbs. Divide all evenly over 4 bowls to serve.
Nutritional informaiton: 1.75 c risotto, 1/4 c ricotta, 1 t pine nuts: Calories: 400; Fat: 9 g; Sat: 2 g; Carbs: 66 g; Fiber: 14 g; Sugar: 4 g; Prot: 11 g; Na: 328 mg; Chol: 0 mg.
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