Baked Barley Risotto With Butternut Squash

Baked Barley Risotto With Butternut Squash
Jonny Valiant
Good-for-you barley has a chewy texture and a mild, nutty flavor that complements the sweet squash.

Get the recipe for Baked Barley Risotto With Butternut Squash.
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Serves 4
preparation
20
minutes
cooking
50
minutes

Ingredients

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

 

Sarah Copeland
November 2011

Nutritional Information

  • Per Serving
  • Calories 427
  • 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
What does this mean? See Nutrition 101.

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