Barley Risotto With Roasted Squash Recipe

Name: Barley Risotto With Roasted Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut squash, peeled, halved, seeded and cut in 1-inch pieces; 3 tablespoons extra virgin olive oil; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 dash ground nutmeg; 2 cups barley, rinsed (not quick-cooking); 6 cups reduced-sodium chicken broth; 1 cup onion, finely chopped; 1 tablespoon minced garlic clove; ½ cup dry white wine; ½ cup finely shredded parmesan cheese; 1 tablespoon chopped fresh thyme; 1 teaspoon chopped fresh sage; 1 tablespoon chopped resh flat leaf parsley

Servings: persons

1 lb butternut squash, peeled, halved, seeded and cut in 1-inch pieces
3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 dash ground nutmeg
2 cups barley, rinsed (not quick-cooking)
6 cups reduced-sodium chicken broth
1 cup onion, finely chopped
1 tablespoon minced garlic clove
½ cup dry white wine
½ cup finely shredded parmesan cheese
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 tablespoon chopped resh flat leaf parsley

1
Preheat oven to 400 degrees.
2
Place squash in a shallow baking pan.
3
Add 1 tbsp of the olive oil, the kosher salt, pepper and nutmeg.
4
Toss to coat.
5
Roast about 30 minutes or until tender.
6
Set aside.
7
Place barley in another shallow baking pan.
8
Bake for 8-10 minutes or until lightly toasted; set aside.
9
In a large saucepan heat broth over medium heat just until simmering; reduce heat.
10
cover and keep warm over low heat.
11
In a 4-quart Dutch oven heat the remaining 2 tablespoons oil over medium heat.
12
Add onion and garlic; cook until onion is tender, stirring occasionally.
13
Stir in toasted barley; cook and stir for 2 minutes.
14
Stir in wine.
15
Cook and stir until wine is absorbed.
16
Add 1 cup of the hot broth; cook, uncovered, until most of the broth is absorbed stirring frequently.
17
Continue adding broth, 1 cup at a time, cooking after each addition until broth is nearly absorbed, stirring fewquently.
18
When the last of the broth has been added, cook until mixture is creamy.
19
Total cooking time should be about 30 to 35 minutes after wine is added.
20
Fold in roasted squash, parmesan cheese, thyme, and sage.
21
Top individual servings with parsley.

1595

kcal

Calories

121

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb butternut squash, peeled, halved, seeded and cut in 1-inch pieces, 3 tablespoons extra virgin olive oil, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and more.

Yes, Barley Risotto With Roasted Squash falls under the Soups & Stews 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.

That's it — enjoy your meal!

Barley Risotto With Roasted Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions