When people think of risotto they think of a delicious meal with tons of calories and fat.  This recipe is a healthy alternative to the traditional risotto and equally delicious.  Instead of arborio rice, I use pearled barley which is very low in fat and a great source of dietary fiber.  The butternut squash is a great addition that is filling and a great source of Vitamin E.  I use a tablespoon of butter for this entire recipe (not much for 4-6 servings) instead of the stick most recipes use.  Definitely a must try recipe.

Ingredients:
1 Butternut Squash
Olive Oil
1 1/2 Cups of Pearled Barley
6 Cups Chicken Broth, Low Sodium
1/2 Cup Shallots or Onion, Minced
1/2 Cup Dry White Wine
3/4 Cup Parmesan Cheese, Freshly Grated
Kosher Salt
Ground Pepper
1 Tbsp Butter, Unsalted
Pinch of Saffron

Directions:
1.    Preheat Oven to 400 F. Peel and Cut Butternut Squash into bite size pieces.  Toss in olive oil, salt and pepper.   Place on a sheet pan and into the oven.  Roast for 20-30 minutes until tender.  Set aside for later

2.    In a large pot, heat the chicken broth for later use over medium low heat.  In a medium saute pan over medium low heat, heat 2 tbsp olive oil.  Add shallots and saute until translucent. (About 10 minutes).  Make sure you do not brown the shallots.

3.    Add the barley and stir to coat in the oil for about 1 minute.  Add the wine and cook for another 2-3 minutes until alcohol has evaporated.  Add 2 ladles of the chicken broth.  Add a pinch of Saffron, salt & pepper.

4.    Once the barley has almost soaked up the broth add another ladle of broth and continue stirring.  Continue adding broth in increments until barley is cooked through to al dente.  Once barley is done, stir in butternut squash, parmesan and 1 tbsp of butter.  Serve immediately.

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