Butternut Barley and Parmesan Risotto
Creamy, hearty, and packed with rich fall flavors, this Butternut Barley and Parmesan Risotto is a comforting twist on the classic dish. By substituting pearl barley for traditional rice, this recipe delivers a nutty, chewy texture that pairs beautifully with the natural sweetness of caramelized roasted butternut squash. Enhanced with aromatics like garlic, onion, and fresh thyme, and finished with velvety Parmesan cheese, this risotto is both nutritious and indulgent. The addition of white wine (optional) adds a layer of sophistication, making this dish perfect for cozy weeknight dinners or an impressive dinner party entrée. Ready in about an hour, this one-pot wonder is a great way to savor the flavors of the season. Garnish with freshly chopped parsley for a vibrant finish! Perfect keywords: butternut squash risotto, barley risotto recipe, Parmesan risotto, fall comfort food, vegetarian dinner idea.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 3 cups Butternut squash, peeled and cubed
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 Garlic cloves, minced
- 4 cups Vegetable broth, warmed
- 0.5 cup White wine (optional)
- 1 teaspoon Fresh thyme leaves
- 0.75 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and roast for 20-25 minutes, or until tender and caramelized. Remove from the oven and set aside.
In a large heavy-bottomed skillet or saucepan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the pearl barley to the pan and stir for 2-3 minutes to lightly toast. If using, pour in the white wine and cook until mostly absorbed, about 2 minutes.
Begin adding the warmed vegetable broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for approximately 30 minutes until the barley is tender but still has a slight chew.
Stir in the roasted butternut squash, thyme leaves, and the remaining 1 tablespoon of butter. Cook for an additional 2 minutes, allowing the flavors to meld.
Turn off the heat and gently stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Divide the risotto into serving bowls and garnish with chopped parsley before serving warm.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 4.8 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
