How many servings does this recipe make?

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

What ingredients do I need for Butternut Squash And Barley Risotto?

You need 9 ingredients. The key ingredients include: 2 1/2 cups low sodium vegetable broth or 2 1/2 cups low sodium chicken broth, 2 teaspoons olive oil, 1/2 cup onion, chopped, 1 cup butternut squash, diced into small pieces, and more.

Is Butternut Squash And Barley Risotto suitable as vegetarian?

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

How do I store leftover Butternut Squash And Barley Risotto?

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

Butternut Squash And Barley Risotto Recipe

Name: Butternut Squash And Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups low sodium vegetable broth or 2 1/2 cups low sodium chicken broth; 2 teaspoons olive oil; 1/2 cup onion, chopped; 1 cup butternut squash, diced into small pieces; 1/3 cup pearl barley; 1 tablespoon fresh sage, chopped or 1/2 teaspoon dried sage; 3 tablespoons parmesan cheese (the shaker kind is fine); 2 tablespoons fresh parsley, chopped; salt and pepper

Try this homemade Butternut Squash And Barley Risotto recipe the whole family will love. Made with vegetable broth, olive oil, onion and butternut squas…

This Butternut Squash And Barley Risotto relies on simple, everyday ingredients such as olive oil, onion, chopped, pearl barley and fresh parsley, chopped. It comes together quickly and makes 4 servings, at about 740 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 1/2 cups low sodium vegetable broth or 2 1/2 cups low sodium chicken broth
2 teaspoons olive oil
1/2 cup onion, chopped
1 cup butternut squash, diced into small pieces
1/3 cup pearl barley
1 tablespoon fresh sage, chopped or 1/2 teaspoon dried sage
3 tablespoons parmesan cheese (the shaker kind is fine)
2 tablespoons fresh parsley, chopped
salt and pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
740 kcal
Category
Vegetarian

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