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(Photo: Roberto Caruso)
Risotto that you don’t have to stand over, stir and watch? It’s real. And this recipe might just be the one you come back to all season long.
1/4 cup butter, divided
1 large onion, finely chopped
227-g pkg sliced cremini mushrooms
3 garlic cloves, minced
1 1/2 cups pearl barley
3/4 cup white wine
400-g pkg cubed butternut squash, cut into 1/2-in. pieces
900 mL vegetable broth
1/2 cup water
1 cup grated parmesan
fried sage leaves, optional
MELT 3 tbsp butter in a large frying pan set over medium high. Add onion, mushrooms and garlic. Cook until onion is soft and no liquid from mushrooms remains, 7 to 8 min. Add barley and stir until glossy, about 1 min. Add wine and stir often until barley has absorbed all of the liquid, 3 to 4 min. Transfer to slow cooker insert.
STIR in squash, broth and 1/2 cup water. Cover and cook on low for 4 1/2 to 5 hours. Stir in remaining 1 tbsp butter and parmesan. If risotto is dry, add 1/4 cup water. Top with fried sage leaves, if desired.
Calories 375, Protein 13g, Carbohydrates 56g, Fat 13g, Fibre 6g, Sodium 804mg.
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