Butternut Barley Risotto

Posted bynancyonthehomefrontPosted inRecipesTags:, ,
Vegetarian dinner, butternut squash, barley

It’s wonderful when you have a recipe that you can make using up ingredients you already have on hand. I shared this Butternut Barley Risotto recipe several years ago, but it is worth repeating. Plus, I had a butternut squash on hand that I needed to use up!

I enjoyed this recipe as much this time as I did the first time I made it. It is creamy, filling and delicious! And it’s a perfect meal when you’re wanting to go meatless!

Butternut Squash Risotto

butternut squash, onions, barley and cheese

Ingredients:

2 Tbsp olive oil
1 butternut squash, peeled, seeded and cut into 1” 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.risotto, butternut squash, onions, prudent living

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.

risotto, homemade, prudent living

Serve this Butternut Squash Risotto with addition Parmesan. Serves 4-6.

Vegetarian dinner, butternut squash, barley
Dinner’s ready.

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