Baked Barley Risotto With Butternut Squash


Perfect comfort food for when you are wanting to feel extra cozy.

Baked Barley Risotto With Butternut Squash in a blue bowl
Photo: Jonny Valiant
Hands On Time:
20 mins
Total Time:
50 mins
4 serves

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.


  • 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


  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.

Nutrition Facts (per serving)

427 Calories
15g Fat
63g Carbs
13g Protein
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.

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