Ingredients
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1 Onion
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2 tablespoons Unsalted Butter
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½ cup dry White Wine
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6 cups low-sodium Vegetable Broth
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1 cup Pearl Barley
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Kosher Salt
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Black Pepper
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1 Butternut Squash
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½ cup grated Parmesan Cheese
Directions
Steps
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1
Done
|
Cook the onion in the butter in a large saucepan over medium heat until tender, 6 to 8 minutes. Add the wine; cook until syrupy, 5 to 7 minutes. |
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2
Done
|
Add the broth and barley. Season with salt and pepper. Simmer, stirring occasionally, until almost tender, 25 minutes. Add the squash and cook, stirring occasionally, until soft, 25 to 35 minutes. Stir in the grated Parmesan. |
|
3
Done
|
Serve topped with shaved Parmesan. |
