Jonny Valiant
Hands-On Time
20 Mins minutes
Total Time
50 Mins minutes
Yield
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 3

Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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