Baked Barley Risotto

We’re coming to the end of our first week of the Pantry Challenge. It’s been a good week, using up various food items that have been in the fridge and the freezer. For today’s delicious recipe, Baked Barley Risotto,  used a butternut squash that had been sitting on our counter. Other than some fresh baby spinach I had everything I needed to make this recipe.

I was very pleased with the result; it was creamy, filling and delicious! I imagine it would freeze well although I haven’t tried that yet. I hope you enjoy it as much as we did.

Baked Barley Risotto

Ingredients:

2 Tbsp olive oil
1 butternut squash, peeled, seeded and cut into1” squares, about 3 cups.
1 onion, finely chopped
Salt and pepper
1 cup pearl barley
½ cup dry white wine
3 cups low-sodium vegetable broth
5 ounces baby spinach
½ cup grated Parmesan cheese
1 Tbsp unsalted butter, optional ( forgot to add this and it was not missed!)

Directions:

Preheat over to 400 degrees. Heat the oil in a Dutch oven over medium-high heat. Add the squash, onion, ¾ tsp salt and ¼ tsp pepper and cook, stirring often, until the onion begins to soften, 4-6 minutes.

Add the barley to the vegetables and cook, stirring for one minute. Add the wine and cook, stirring until evaporated, about one minute. Add the both and bring to a boil, cover the pot and transfer it to the oven. Bake until the barley is tender, 35-40 minutes.

Stir in the spinach, Parmesan and butter. Serve with addition Parmesan.

The recipe said it serves four – that would be four generous servings!