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Butternut Squash Risotto with Barley

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A hearty and wholesome risotto made with pearl barley instead of arborio rice, featuring roasted butternut squash, Parmigiano-Reggiano, and aromatic herbs for a comforting and nutritious fall or winter meal.

Ingredients

1 small butternut squash, peeled, seeded, and cut into 1-inch cubes

3 tablespoons olive oil, divided

4 cups reduced-sodium vegetable broth (or chicken broth)

1 small yellow onion, finely chopped (about 1 cup)

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 black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast until tender and lightly caramelized, 20–25 minutes.
  2. Meanwhile, warm the broth in a saucepan over low heat and keep it hot.
  3. In a large pot, heat remaining 2 tablespoons olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.
  4. Add garlic and thyme; cook for 1 minute until fragrant.
  5. Stir in pearl barley and cook for 2 minutes, coating the grains.
  6. Pour in white wine and simmer until mostly absorbed.
  7. Add warm broth one ladle at a time, stirring occasionally, until the barley is tender and creamy, about 35–40 minutes.
  8. Stir in roasted butternut squash, Parmigiano-Reggiano, and season with salt and pepper.
  9. Garnish with parsley and extra cheese before serving.

Notes

Substitute butternut squash with sweet potato or pumpkin for variety.

Add mushrooms, chicken, or chickpeas for extra flavor and protein.

To make it vegan, use dairy-free cheese or omit the cheese entirely.

Leftovers keep up to 3 days in the fridge; reheat with a splash of broth.

Best not to freeze, as texture may change.

Nutrition

Find it online: https://justsosavory.com/butternut-squash-risotto-with-barley/