Mushroom and Fall Squash Barley Risotto Recipe

Name: Mushroom and Fall Squash Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 2 tablespoons grapeseed or canola oil; 1/2 cup finely chopped shallots; 1 1/2 cups pearl barley; Salt and freshly ground pepper; 1/4 cup dry white wine; 3/4 pound baby bella mushrooms, sliced 1/8 inch thick; 12 ounces acorn squash, peeled, seeded and diced; 4 cups chicken stock or canned low-sodium chicken broth; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh sage; 3/4 cup finely grated parmigiano-reggiano

Servings: persons

5 tablespoons unsalted butter
2 tablespoons grapeseed or canola oil
1/2 cup finely chopped shallots
1 1/2 cups pearl barley
Salt and freshly ground pepper
1/4 cup dry white wine
3/4 pound baby bella mushrooms, sliced 1/8 inch thick
12 ounces acorn squash, peeled, seeded and diced
4 cups chicken stock or canned low-sodium chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
3/4 cup finely grated parmigiano-reggiano

1
Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch saute pan over medium-high heat.
2
When hot, add the shallots and cook, stirring, until tender, 1 to 2 minutes.
3
Add the barley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook for 1 minute.
4
Pour in the white wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes.
5
Transfer to the crock of a 6-quart slow cooker.
6
Add 2 tablespoons butter and the remaining 1 tablespoon oil to the saute pan over medium-high heat.
7
Add the mushrooms and cook until lightly browned and wilted and the fat has been absorbed, 4 to 5 minutes.
8
Add the mushrooms, squash and chicken stock to the slow cooker.
9
Stir gently to combine.
10
Set the slow cooker to low and cook until the liquid is absorbed and the barley and squash are tender, 2 hours, 30 minutes to 3 hours, stirring occasionally to ensure all of the grains are evenly cooked.
11
Remove the lid and stir in the parsley, sage, 1/2 cup parmigiano-reggiano and the remaining 2 tablespoons butter.
12
Serve the risotto hot, garnished with the remaining 1/4 cup cheese and additional pepper, if desired.
13
Photograph by Kana Okada

747

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 12 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 2 tablespoons grapeseed or canola oil, 1/2 cup finely chopped shallots, 1 1/2 cups pearl barley, and more.

Yes, Mushroom and Fall Squash Barley Risotto falls under the Meat & Poultry 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!

Mushroom and Fall Squash Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions