Barley Risotto with Butternut Squash and Sage

Risotto is a creamy, traditional Italian rice dish. The creamy consistency of this barley dish is similar to risotto, but is prepared without the lengthy stirring process of traditional risotto.

2 Tbsp. olive oil

2 Tbsp. unsalted butter

2 shallots, chopped

1 clove garlic, finely chopped

1 small butternut squash, long neck peeled and chopped into small pieces (2 cups)

1 tsp. kosher salt

1/2 tsp. cracked black pepper

1 cup barley

2 cups vegetable or chicken broth

1/3 cup fresh, whole sage leaves, chopped

In a large Dutch oven, heat olive oil and butter over medium-high heat. When foamy, add shallots and stir frequently for 4-6 minutes until golden brown. Add garlic and squash; season with salt and pepper. Stir in barley until well coated with oil. Add broth and 1/2 cup water. Add chopped sage and bring to a boil. Reduce to a simmer and cover for 35-45 minutes or until barley and squash are tender. Remove from heat and adjust seasoning with salt and pepper.