Barley Risotto with Kale and Butternut Squash

Serves 6

• 2 cups (½-inch) cubes butternut squash
• 5 cups reduced-sodium vegetable broth
• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 1 celery stalk, finely chopped
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1½ cups pearl barley
• 1 garlic clove, minced
• 1 bay leaf
• 2 cups lightly packed thinly sliced kale leaves
• ¾ cup grated Parmesan cheese

1 Preheat oven to 425ºF. Spray large baking pan with nonstick spray.

2 Add butternut squash to prepared baking pan; lightly spray with nonstick spray and toss to coat. Spread to form single layer. Roast squash, stirring twice, until tender, about 15 minutes.

3 Meanwhile, bring broth to simmer in medium saucepan over medium heat; keep at gentle simmer.

4 Heat oil in large saucepan over medium heat. Add onion, celery, salt, and pepper and cook, stirring, until vegetables are softened, about 5 minutes. Add barley and cook, stirring constantly, until lightly toasted, about 2 minutes. Add garlic and bay leaf and cook, stirring constantly, until fragrant, 30 seconds.

5 Add ¾ cup of simmering broth to barley mixture and cook, stirring frequently, until liquid is almost absorbed. Add remaining broth, ¾ cup at a time, stirring until broth is absorbed before adding more, and cooking until barley is tender. Add kale with last addition of broth. Remove and discard bay leaf. Stir in roasted squash and ½ cup of grated Parmesan.

6 Spoon risotto evenly into 6 serving bowls and top evenly with remaining ¼ cup Parmesan.

PER SERVING (1 CUP RISOTTO AND SCANT 1 TABLESPOON CHEESE): 301 Cal, 7 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 9 mg Chol, 633 mg Sod, 51 g Total Carb, 5 g Sugar, 10 g Fib, 11 g Prot, 242 mg Calc. PointsPlus value: 8