Butternut Squash & Barley Risotto Balls

We are always looking for something new to try and this worked out very. Maybe next time I will add a pinch or so of red pepper flakes to give it a little spice.

I served these on a bed of Lyn’s red pasta sauce with a drizzle across the top and then a sprinkle of grated cheese. YUM.

 

Butternut Squash & Barley Risotto Balls by TRobinson – Source: Clean Eating

Ingredients

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  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh sage leaves
  • 4 cups low-sodium chicken broth
  • 1 cup pot barley, rinsed (NOTE: Hulled barley works equally well in this recipe.  You’ll need to adjust the cooking time as directed in Step One.)
  • 1 cup peeled and cubed butternut squash (1/4-inch cubes)
  • 1/4 cup soft goat cheese
  • 1/2 tsp sea salt
  • 1 cup whole-grain panko bread crumbs (of 3/4 cup whole-grain regular bread crumbs)
  • 1/4 cup grated Parmesan cheese
  • Olive oil cooking spray

Instructions

In a medium pot on medium-high, heat oil. Add onion, garlic and sage. Cook, stirring frequently, for about 2 minutes, until onions are translucent. Add broth and barley. Bring to a boil, then reduce heat to low, cover and simmer for 25 minutes. (NOTE: If you are using hulled barley, cook for an additional 20 to 40 minutes to further soften grains. Add squash and return to a simmer, cover and cook until tender and all liquid is absorbed, about 20 minutes more. Mix in goat cheese and salt.

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Transfer to shallow dish, cover loosely and refrigerate until completely chilled, about 4 hours or overnight.

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Preheat oven to 400. Form barley mixture into 1-to 2-inch balls, making about 24 balls in total. In a small bowl, combine panko and Parmesan. Roll each ball into mixture then transfer to a large, parchment-lined baking sheet.

make balls

Mist with cooking spray and bake for 25 to 30 minutes or until crisp on the outside and heated through.

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Hey as long as I was making balls why not mix up a quick batch of Meatballs

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