Butternut Squash and Barley Risotto
Elevate your comfort food game with this creamy and hearty Butternut Squash and Barley Risotto. This recipe combines the nutty chew of pearl barley with the natural sweetness of roasted butternut squash, creating a delightful twist on traditional risotto. Toasted barley is simmered to perfection in aromatic vegetable broth, while a splash of white wine and a sprinkle of fresh thyme infuse the dish with sophisticated flavor. Finished with a generous helping of freshly grated Parmesan cheese, this risotto is as creamy as it is wholesome. Perfect for cozy dinners or elegant entertaining, it’s a vegetarian delight that’s both nourishing and indulgent. Serve it warm, garnished with fresh parsley, for a nutritious meal that’s bound to impress. Keywords: butternut squash risotto, barley risotto, roasted butternut squash, vegetarian comfort food, easy risotto recipe.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely diced yellow onion
- 2 cloves, minced garlic
- 1 cup pearl barley
- 1 cup dry white wine
- 4 cups vegetable broth
- 0.5 cup, freshly grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 2 tablespoons, chopped (optional for garnish) fresh parsley
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into small, bite-sized cubes. Toss the squash with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread it evenly on the prepared baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, flipping halfway through, until tender and lightly caramelized. Set aside.
In a large skillet or pot, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the pearl barley and cook for 2-3 minutes, allowing it to toast slightly.
Pour in the white wine and cook, stirring frequently, until it is mostly absorbed.
Reduce the heat to medium-low. Add the vegetable broth 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 30 minutes. The barley should be tender but slightly chewy.
Once the barley is cooked, stir in the roasted butternut squash, Parmesan cheese, and fresh thyme leaves. Taste and adjust with salt and pepper as needed.
Remove from the heat and let the risotto rest for 2 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.1 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1212 mg | 26% | |
*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.
