Barley Risotto with Butternut Squash

Barley Risotto with Butternut Squash

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From: Diabetic Living Magazine

Use your slow cooker to make this easy and delicious risotto recipe.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 1⅓ cups water
  • 1½ pounds butternut squash, peeled, seeded and chopped (4 cups)
  • 1½ cups regular pearled barley
  • 1 medium leek, halved and thinly sliced ( ⅓ cup)
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon black pepper
  • ¼ cup finely shredded Parmigiano-Reggiano cheese or Parmesan cheese
  • ¼ cup snipped fresh parsley
  • 2 teaspoons olive oil
  • 4 tablespoons finely shredded Parmigiano-Reggiano cheese or Parmesan cheese (optional)


  • Prep

  • Ready In

  1. In a 3½- or 4-quart slow cooker, stir together the broth, water, butternut squash, barley, leek, thyme and pepper. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2- ½ hours.
  2. Before serving, stir in ¼ cup cheese, parsley and olive oil. If desired, sprinkle with the 4 tablespoons additional cheese.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 133 calories; 2 g fat(0 g sat); 5 g fiber; 27 g carbohydrates; 4 g protein; 26 mcg folate; 1 mg cholesterol; 2 g sugars; 5,315 IU vitamin A; 13 mg vitamin C; 60 mg calcium; 1 mg iron; 208 mg sodium; 261 mg potassium
  • Nutrition Bonus: Vitamin A (106% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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