Crock Pot Butternut Squash Barley Risotto Can easily be made vegetarian for a main dish!

Crock Pot Butternut Squash Barley Risotto is great to make ahead to have an easy meal later.

Crock Pot Butternut Squash Barley Risotto is a nice change from the normal rice or potato side dish. This dish has good, healthy ingredients and can easily be made dairy free or vegetarian. It is a bonus when part of a company meal can be made hours ahead. It will be ready when you need it! This barley and squash dish goes nicely with any meat dish. 

This recipe is adapted from Good Housekeeping.

It is pictured here with Low Carb Taco Pie and Simple Sauteed Squash.

To print the recipe for Crock Pot Butternut Squash Barley Risotto, click HERE.

Ingredients:

2 Tbsp butter

½ cup chopped onion

1 tsp dried thyme

1 ½ cups pearl barley 

4 cups chicken broth

2 cups water

1 large butternut squash, peeled, seeded, cut into ½-inch cubes

Salt and pepper to taste

2/3 cup Parmesan cheese

2 Tbsp chopped fresh parsley

 

Directions:

Melt 1 Tbsp butter in a skillet over medium heat. 

Add onions and cook for 2 minutes, stirring often. 

Add thyme and cook another 30 seconds. 

Next, add the barley and cook 2 minutes or until toasted and golden. Stir often.

Put it in a large greased crock pot and add broth, water, squash, salt and pepper. 

      

Cover and cook on high 3 ½ to 4 hours or until liquid is absorbed and squash is tender. If you need to, you can turn it to low and cook longer.

Add Parmesan and remaining tablespoon of butter.

Stir in the butter and cheese until melted.

Garnish with parsley if desired.

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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

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