Barley and Butternut Risotto Recipe

Name: Barley and Butternut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes; Cooking spray; 4 cups unsalted chicken stock; 1 cup water; 2 teaspoons olive oil; 1 cup chopped onion; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/4 cups uncooked pearl barley; 3 garlic cloves, minced; 1.5 ounces shaved Parmesan cheese (about 1/3 cup), divided; 1 teaspoon dried sage

Servings: persons

2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
Cooking spray
4 cups unsalted chicken stock
1 cup water
2 teaspoons olive oil
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups uncooked pearl barley
3 garlic cloves, minced
1.5 ounces shaved Parmesan cheese (about 1/3 cup), divided
1 teaspoon dried sage

1
1.
2
Preheat oven to 425.2.
3
Place squash on a jelly-roll pan coated with cooking spray.
4
Bake at 425 for 25 minutes.3.
5
Bring stock and 1 cup water to a simmer in a saucepan.
6
Keep warm.4.
7
Heat a large saucepan over medium-high heat.
8
Add oil to pan.
9
Add onion, salt, and pepper; cook 4 minutes.
10
Add barley and garlic; cook 2 minutes.
11
Stir in 1/2 cup stock mixture; cook 4 minutes, stirring frequently.
12
Reduce heat to medium-low.
13
Reserve 1/4 cup stock.
14
Add remaining stock, 1/2 cup at a time, stirring frequently until each portion is absorbed.
15
Remove from heat.
16
Stir in reserved 1/4 cup stock and 1 ounce cheese.
17
Fold in squash.
18
Sprinkle with remaining cheese and sage.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes, Cooking spray, 4 cups unsalted chicken stock, 1 cup water, and more.

Yes, Barley and Butternut Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley and Butternut Risotto

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