Creamy Vegetable And Barley Risotto With Chickpeas

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One Hungry Mama
Nutrition per serving    (USDA % daily values)
CAL
402
FAT
41%
CHOL
8%
SOD
45%

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Ingredients for 4 servings

5 ½ cups low sodium chicken or vegetable broth

2 tablespoons olive oil

1 small onion, diced (about 1 cup)

½ teaspoon fresh thyme

1 ½ c pearled barley

¼ cup white wine (optional; the alcohol will cook off, but you may want to skip if sharing with babies or anyone who does not drink alcohol)

One 15-oz can chickpeas

1 ½ cup finely diced butternut squash (I like using zucchini in spring and summer, about 2 small)

One 14-oz can quartered artichoke hearts, chopped

½ cup crumbled feta cheese (pasteurized if sharing with young children)

2 scallions, chopped

Handful of fresh parsley, chopped

Juice from ½ a lemon

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