Butternut Squash Risotto with Barley

Why You’ll Love This Recipe

I love this recipe because it’s a twist on classic risotto but with fewer steps and more wholesome grains. The butternut squash adds a natural creaminess that blends beautifully with Parmigiano-Reggiano. I also enjoy that the barley doesn’t require constant stirring like rice-based risotto, making it easier to prepare. This is the kind of meal I like to cook when I want something that feels indulgent but is also nourishing and full of flavor.

Ingredients

1 small butternut squash peeled, seeded and cut into 1-inch cubes
3 tablespoons
4 cups reduced sodium vegetable broth (or use chicken broth)
1 small yellow onion finely chopped (or about 1 cup onion chopped)
4 garlic cloves minced
1/2 teaspoon dried thyme
1 cup pearl barley
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for garnish)
Salt and freshly ground pepper to taste
For garnish:
Finely chopped fresh parsley

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by roasting the cubed butternut squash with a drizzle of oil, salt, and pepper at 400°F until tender and lightly caramelized, about 20–25 minutes.
2. In a large saucepan, I warm the broth and keep it over low heat.
3. In a separate large pot, I heat the remaining oil over medium heat, then sauté the onion until softened.
4. I stir in the garlic and thyme, cooking for another minute until fragrant.
5. I add the pearl barley and cook for 2 minutes, coating the grains with the oil and aromatics.
6. I pour in the wine and let it simmer until mostly absorbed.
7. I add warm broth one ladle at a time, stirring occasionally, and continue until the barley is tender and creamy, about 35–40 minutes.
8. I stir in the roasted squash, Parmigiano-Reggiano, and season with salt and pepper to taste.
9. I garnish with parsley and an extra sprinkle of cheese before serving.

Servings and Timing

This recipe makes about 4 servings. The total time is around 55 minutes, including 25 minutes of roasting the squash and about 30 minutes of cooking the risotto.

Variations

Sometimes I swap the butternut squash for sweet potatoes or pumpkin, which gives a similar sweetness. I also like adding sautéed mushrooms for an earthier flavor. For extra protein, I stir in shredded rotisserie chicken or roasted chickpeas. If I want a lighter version, I reduce the cheese slightly and finish with a splash of lemon juice for brightness.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of broth or water and warm it gently on the stove until creamy again. The risotto can also be microwaved, but I prefer the stovetop for the best texture.

FAQs

Can I make this risotto ahead of time?

I usually make it fresh, but I can prepare the roasted squash in advance and refrigerate it, then add it when finishing the risotto.

Can I use arborio rice instead of barley?

Yes, I can use arborio rice for a more traditional risotto, but the cooking time will be slightly shorter.

What can I use instead of wine?

I like to substitute extra broth or a splash of apple cider vinegar mixed with water when I don’t want to use wine.

Can I freeze this risotto?

I don’t recommend freezing it because the texture of barley and squash changes, but it’s best enjoyed fresh or within a few days refrigerated.

Can I make it vegan?

Yes, I simply skip the cheese or use a dairy-free alternative to make it fully vegan.

What herbs go well with this recipe?

I like thyme, sage, or rosemary with squash. Fresh herbs like parsley or chives brighten it up at the end.

How do I know when the barley is done?

I check that the grains are tender with a slight chew and the consistency is creamy, similar to traditional risotto.

Can I use pre-cut butternut squash?

Yes, I often use pre-cut squash to save time, though I like roasting it a bit longer to get caramelized edges.

Is pearl barley the same as hulled barley?

No, pearl barley is polished and cooks faster. Hulled barley is less processed and would take much longer to cook.

Can I add cream to make it richer?

Yes, I sometimes stir in a splash of cream at the end for a silkier texture, though the squash already makes it creamy.

Conclusion

This Butternut Squash Risotto with Barley is one of my favorite comforting dishes because it’s hearty, flavorful, and nourishing. I love how the sweetness of the squash balances the nuttiness of the barley and richness of the cheese. It’s a recipe I come back to often during the colder months, and it always feels satisfying while still being wholesome.

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