Rating: 4 stars
219 Ratings
  • 5 star values: 73
  • 4 star values: 76
  • 3 star values: 38
  • 2 star values: 23
  • 1 star values: 9

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.

Sarah Copeland

Gallery

Credit: Jonny Valiant

Recipe Summary test

hands-on:
20 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

427 calories; fat 15g; saturated fat 5g; cholesterol 18mg; sodium 783mg; protein 13g; carbohydrates 63g; sugars 6g; fiber 15g; iron 3mg; calcium 318mg.
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