Butternut Squash Barley Risotto

I made a big batch of this on Sunday and ate it for a whole grain lunch full of veggies at work.  It's a delicious way to enjoy the best of autumn! Cut up the squash during step one since it takes about 15 minutes to peel and cut into pieces.

Source: Rachel Ray Mag

• 2 tablespoons EVOO

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 1 tablespoon fresh thyme leaves

• 1 cup pearled barley

• 1 32 ounce container  vegetable broth

• salt and pepper

• 1 small butternut squash (1 1/2 lbs), peeled and cut into 3/4-inch pieces

• 1 cup frozen peas

• 1 1/4 cups grated parmesan cheese

Directions

1. In a large dutch oven, heat the EVOO over medium heat. Add the onion and cook, stirring frequently, until softened, 5 minutes. Stir in the garlic and thyme and cook, stirring, for 1 minute. Stir in the barley and the vegetable broth; season with1 tsp. salt and 12 tsp. pepper. Bring to a boil, lower the heat, cover and simmer for 15 minutes.
2. Stir in the squash, cover the pot and cook until tender, 18 to 20 minutes. Stir in the peas and 1 cup cheese and cook, uncovered, until the cheese is melted, about 2 minutes. Garnish with the remaining 14 cup cheese.