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Butternut Squash Risotto with Barley

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Butternut Squash Risotto with Barley is a hearty and comforting dish featuring sweet roasted butternut squash and chewy pearl barley in a creamy risotto-style preparation. This wholesome recipe delivers rich seasonal flavor and satisfying texture, making it perfect for cozy dinners or elegant meals.

Ingredients

  • 1 1/2 cups pearl barley
  • 1 medium butternut squash, peeled and cubed
  • 1 small onion or shallot, finely diced
  • 3 cloves garlic, minced
  • 5 cups vegetable broth
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup white wine
  • 1 tbsp fresh sage or thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 425°F.
  2. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and black pepper.
  3. Spread the squash on a baking sheet and roast for 25 to 30 minutes until tender and caramelized.
  4. Heat the vegetable broth in a saucepan and keep warm over low heat.
  5. In a large skillet or saucepan, heat the remaining olive oil and butter over medium heat.
  6. Add the onion or shallot and cook until softened, about 4 minutes. Stir in the garlic and cook until fragrant.
  7. Add the pearl barley and stir for 1 to 2 minutes to lightly toast it.
  8. Pour in the white wine and cook until mostly absorbed.
  9. Add the warm broth one ladle at a time, stirring occasionally and allowing the liquid to absorb before adding more.
  10. Continue cooking until the barley becomes tender and creamy, about 35 to 40 minutes.
  11. Stir in the roasted butternut squash, parmesan cheese, sage or thyme, and nutmeg.
  12. Season with salt and black pepper to taste and garnish with fresh parsley before serving.

Notes

  • Add mushrooms, spinach, or kale for extra vegetables.
  • Goat cheese can replace parmesan for a tangier flavor.
  • Top with toasted walnuts or pecans for added crunch.
  • Crispy pancetta makes a delicious savory topping.
  • Farro can be used instead of barley for a slightly different texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat with a splash of broth or water to restore creaminess.

Nutrition

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