Baked Barley Risotto With Butternut Squash

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Photo by Jonny Valiant
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 427 calories
    • Fat 15 g
    • Sat Fat 5 g
    • Cholesterol 18 mg
    • Sodium 783 mg
    • Protein 13 g
    • Carbohydrate 63 g
    • Sugar 6 g
    • Fiber 15 g
    • Iron 3 mg
    • Calcium 318 mg

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  3. Check 1 onion, finely chopped
  4. Check kosher salt and black pepper
  5. Check 1cup pearl barley
  6. Check 1/2cup dry white wine
  7. Check 3cups low-sodium vegetable broth
  8. Check 5ounces baby spinach
  9. Check 1/2cup grated Parmesan (2 ounces), plus more for serving
  10. Check 1tablespoon unsalted butter

Directions

  1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
  2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
  3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.