Baked Barley Risotto With Butternut Squash

Risotto may sound intimidating (who wants to stand over the stove stirring all night?), but this version practically cooks itself. Stir for just seven minutes, and then put the whole thing in the oven to finish cooking.

Photo by Jonny Valiant
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


  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


  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.