Butternut, Barley and Parmesan Risotto Recipe

Name: Butternut, Barley and Parmesan Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g butter; 2 teaspoons fennel seeds; 400 g butternut squash, peeled and diced; 1 leek, sliced and washed; 2 red onions, sliced; 2 bay leaves; 6 garlic cloves, chopped; 300 g barley; 2 liters hot vegetable stock; 150 g grated parmesan cheese, castelli for veggie version; ½ teaspoon black pepper; 1 teaspoon flaked sea salt

Servings: persons

100 g butter
2 teaspoons fennel seeds
400 g butternut squash, peeled and diced
1 leek, sliced and washed
2 red onions, sliced
2 bay leaves
6 garlic cloves, chopped
300 g barley
2 liters hot vegetable stock
150 g grated parmesan cheese, castelli for veggie version
½ teaspoon black pepper
1 teaspoon flaked sea salt

1
Heat a large wide pan and add butter and fennel seeds.
2
Saute for 1 minute.
3
Add squash and black pepper.
4
Saute for 2 minutes Stirring often.
5
Remove squash with a slotted spoon and set aside.
6
Add leek, onions, bay leaves and garlic.
7
Saute until onions begin to caramelise.
8
Add barley to pan and stir for 1 minute.
9
Return squash and add the salt.
10
Mix well and add 1 litre of the stock.
11
Stir while bringing to the boil, cover and simmer for 10 minutes.
12
Continue adding 1/2 cups of the hot stock at 4 min intervals.
13
When all stock has been added, stir in the cheese and serve.

1332

kcal

Calories

112

Fat

Carbs

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 12 ingredients. The key ingredients include: 100 g butter, 2 teaspoons fennel seeds, 400 g butternut squash, peeled and diced, 1 leek, sliced and washed, and more.

Yes, Butternut, Barley and Parmesan 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.

That's it — enjoy your meal!

Butternut, Barley and Parmesan Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions