351 Calories Per Serving
Active time 15 minutes
Total time 3 hours 45 minutes
Makes 6 main-dish servings
2 Tbsp. Margarine or butter
2 shallots, thinly sliced
2 fresh thyme springs
2 cup pearl barley
4 cups reduced-sodium vegetable broth
1 large butternut squash (2 ½ lb.), peeled, seeded and cut into ½ -inch cubes
salt and pepper
1oz. Parmesan cheese, grated (2/3 cup)
2 Tbsp. Chopped fresh flat-leaf parsley
Step 1: In 12-inch skillet or medium-high, melt 1 tablespoon margarine. Add shallots; cook 2 minutes, or until golden, stirring often. Add thyme; cook 2 minutes, or until toasted and golden, stirring.
Step 2: Transfer barley to 6-quart slow cooker, along with broth, 2 cups water, squash, and ½ teaspoon salt. Cover slow cooker with lid, and cook on high 3 ½ to hours, or until liquid is absorbed and squash is tender.
Step 3: Uncover' teaspoon salt, and ¼ teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer risotto to serving dishes and garnish with parsley.
2 Tbsp. Margarine or butter
2 shallots, thinly sliced
2 fresh thyme springs
2 cup pearl barley
4 cups reduced-sodium vegetable broth
1 large butternut squash (2 ½ lb.), peeled, seeded and cut into ½ -inch cubes
salt and pepper
1oz. Parmesan cheese, grated (2/3 cup)
2 Tbsp. Chopped fresh flat-leaf parsley
Step 1: In 12-inch skillet or medium-high, melt 1 tablespoon margarine. Add shallots; cook 2 minutes, or until golden, stirring often. Add thyme; cook 2 minutes, or until toasted and golden, stirring.
Step 2: Transfer barley to 6-quart slow cooker, along with broth, 2 cups water, squash, and ½ teaspoon salt. Cover slow cooker with lid, and cook on high 3 ½ to hours, or until liquid is absorbed and squash is tender.
Step 3: Uncover' teaspoon salt, and ¼ teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer risotto to serving dishes and garnish with parsley. 
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