Butternut Squash Barley Risotto Recipe

Name: Butternut Squash Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable or chicken broth; 1/2 cup white wine plus 1/2 cup water; 4 cups butternut squash cut in 1in cubes; 1 tbsp each butter and olive oil; 1 cup finely chopped onion; 1 cup pearl barley; 1 bay leaf; 6 sprigs fresh thyme or 1/2 tsp dried thyme; 1 cup grated Parmesan; Additions:; 1 cup arborio rice; mushrooms; chicken

Servings: persons

4 cups vegetable or chicken broth
1/2 cup white wine plus 1/2 cup water
4 cups butternut squash cut in 1in cubes
1 tbsp each butter and olive oil
1 cup finely chopped onion
1 cup pearl barley
1 bay leaf
6 sprigs fresh thyme or 1/2 tsp dried thyme
1 cup grated Parmesan
Additions:
1 cup arborio rice
mushrooms
chicken

1
1. Pour broth, wine and water into small saucepan. If not using wine, use 1 cup water in total. Bring to a boil, then reduce to just simmering. Cover until ready to use.
2
2. Steam squash for 20-25 minutes or until soft.
3
3. Heat butter and oil in a large pan over medium. Add onion and cook until soft - 5min. Add mushroom and cook. Add barley, risotto, half of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occassionally until most of the liquid is absorbed, about 15 minutes. Continue adding broth 1/2 cup at a time until barley and rice is tender.
4
4. Remove and discard bay leaf and thyme. Stir in parmesan, steamed squash, chicken.

2363

kcal

Calories

205

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 4 cups vegetable or chicken broth, 1/2 cup white wine plus 1/2 cup water, 4 cups butternut squash cut in 1in cubes, 1 tbsp each butter and olive oil, and more.

Yes, Butternut Squash Barley Risotto falls under the Vegetarian 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.

Butternut Squash Barley Risotto

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