Baked Barley Risotto With Butternut Squash

1. 1

   Heat oven to 400u00b0 F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

2. 2

   Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.

3. 3

   Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

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