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: 1/2 cup pearl barley; 3 cups low-sodium chicken or vegetable broth, divided; 2 tablespoons olive oil; 1 onion, chopped; 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups); 1 garlic clove, minced; 1/2 cup dry white wine; 1/4 teaspoon each dried sage and thyme; 1 cup corn; 2 cups baby spinach; 1 teaspoon lemon zest; 1/2 cup grated Parmesan cheese; salt and freshly ground pepper to taste

Servings: persons

1/2 cup pearl barley
3 cups low-sodium chicken or vegetable broth, divided
2 tablespoons olive oil
1 onion, chopped
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
1 garlic clove, minced
1/2 cup dry white wine
1/4 teaspoon each dried sage and thyme
1 cup corn
2 cups baby spinach
1 teaspoon lemon zest
1/2 cup grated Parmesan cheese
salt and freshly ground pepper to taste

1
Bring barley and 2 cups broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes or whatever the package instructions suggest.
2
Drain and set aside. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the onion and saute stirring often until translucent, about 3 minutes. Add squash and saute for 5 minutes. Mix in garlic and wine and cook until evaporated, about 1 minute. Add remaining broth, sage and thyme. Cover; bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes or until squash is just tender.
3
Stir in barley and corn. Add spinach, lemon zest, and Parmesan. Season with salt and pepper. Remove from heat. Serve with additional Parmesan if you like.

628

kcal

Calories

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 13 ingredients. The key ingredients include: 1/2 cup pearl barley, 3 cups low-sodium chicken or vegetable broth, divided, 2 tablespoons olive oil, 1 onion, chopped, 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.

That's it — enjoy your meal!

Butternut Squash Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions