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Baked Barley Risotto With Butternut Squash

Baked Barley Risotto With Butternut Squash
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Serves 4| Hands-On Time: | Total Time:



  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.
By December, 2011

Nutritional Information

  • Per Serving
  • Calories 427
  • Fat 15g
  • Sat Fat 5g
  • Cholesterol 18mg
  • Sodium 783mg
  • Protein 13g
  • Carbohydrate 63g
  • Sugar 6g
  • Fiber 15g
  • Iron 3mg
  • Calcium 318mg
What does this mean? See Nutrition 101 .

Quick Tip

Barley has a chewy texture and a mild, nutty flavor. It’s most often sold pearled (polished), but you can also find it in its more fiber-rich whole-grain form (hulled), which takes longer to cook.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.