Food Recipes Baked Barley Risotto With Butternut Squash 3.8 (219) 12 Reviews Perfect comfort food for when you are wanting to feel extra cozy. By Sarah Copeland Updated on September 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jonny Valiant Hands On Time: 20 mins Total Time: 50 mins Yield: 4 serves Jump to Nutrition Facts 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. 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 ½ cup dry white wine 3 cups low-sodium vegetable broth 5 ounces baby spinach ½ cup grated Parmesan (2 ounces), plus more for serving 1 tablespoon unsalted butter Directions 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. 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. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan. Rate it Print Nutrition Facts (per serving) 427 Calories 15g Fat 63g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 427 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 18mg 6% Sodium 783mg 34% Total Carbohydrate 63g 23% Total Sugars 6g Protein 13g Calcium 318mg 24% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.