Craving a dish that’s as comforting as a warm hug on a chilly autumn evening? Look no further! This Roasted Butternut Squash and Barley Risotto is the ultimate cozy meal. We’re swapping traditional Arborio rice for hearty, nutty pearl barley, which gives this dish an incredible texture and a wholesome boost. The sweet, caramelized butternut squash, creamy Parmesan, and a fragrant trio of fresh herbs come together in a symphony of fall flavors. It’s a bit of a labor of love, but every single stir is worth it for that final, gloriously creamy bowl. Let’s get cooking!
Ingredients
• 1 pound / 450g butternut squash, peeled, seeded, and cut into 1-inch / 2.5cm pieces
• 3 tablespoons / 45ml olive oil, divided
• 1⁄2 teaspoon / 2.5g kosher or coarse salt
• 1⁄4 teaspoon / 1g freshly ground black pepper
• 1 dash ground nutmeg
• 1 pound / 2 cups / 400g regular pearl barley, rinsed and drained
• 6 cups / 1.4L vegetable broth
• 1 cup / 150g finely chopped onion (about 1 large)
• 1 tablespoon / 6 cloves minced garlic
• 1⁄2 cup / 120ml dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1⁄2 cup / 50g finely shredded Parmesan cheese
• 1 tablespoon snipped fresh thyme
• 1 teaspoon snipped fresh sage
• 1 tablespoon snipped fresh Italian (flat-leaf) parsley, for garnish
Instructions
1. Preheat your oven to 400°F / 200°C. On a shallow baking pan, toss the butternut squash pieces with 1 tablespoon of olive oil, salt, pepper, and a dash of nutmeg until evenly coated. On a separate baking pan, spread the rinsed barley in an even layer. Place both pans in the oven. Roast the squash for about 30 minutes, until tender. Toast the barley for 8-10 minutes, until lightly golden, then remove it from the oven. Set both aside.
2. Meanwhile, pour the vegetable broth into a large saucepan. Bring it to a boil, then reduce the heat to low to keep it at a gentle simmer throughout the cooking process.
3. In a 4-quart Dutch oven or other heavy-bottomed pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking and stirring occasionally until the onion is soft and translucent.
4. Stir the toasted barley into the pot. Cook and stir for 2 minutes to coat the grains in the oil. Pour in the white wine, stirring constantly until the liquid is completely absorbed.
5. Now, begin the risotto process. Add 1 cup of the hot broth to the barley, stirring constantly until it is mostly absorbed. Continue adding the broth, 1 cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next. This entire process should take about 35 minutes.
6. After the last cup of broth has been added and the barley is tender with a creamy consistency, remove the pot from the heat. Gently fold in the roasted butternut squash, shredded Parmesan cheese, fresh thyme, and fresh sage. Serve immediately, garnished with a sprinkle of fresh parsley.
Nutritional Information
• PER SERVING: 436 calories, 10 g total fat (2 g saturated fat), 5 mg cholesterol, 1,229 mg sodium, 72 g carbohydrates, 15 g fiber, 13 g protein.
Pro Tips
• for Success
• Save time and effort by using pre-cut butternut squash, which is readily available in most grocery stores.
• Keeping your vegetable broth at a gentle simmer is key! Adding cold broth to the hot pan will cool everything down and affect the final creamy texture.
• For a vegan version, swap the Parmesan cheese for your favorite dairy-free alternative or a tablespoon of nutritional yeast. Ensure your white wine is also certified vegan.
• Don’t skip toasting the barley! This quick step deepens its nutty flavor, adding a wonderful complexity to the final dish.
