Baked Barley Risotto With Butternut Squash

8 faves
More from this source
Real Simple


Add a comment


2 tablespoons olive oil

1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)

1 onion, finely chopped

kosher salt and black pepper

1 cup pearl barley

1/2 cup dry white wine

3 cups low-sodium vegetable broth

5 ounces baby spinach

1/2 cup grated Parmesan (2 ounces), plus more for serving

1 tablespoon unsalted butter

You might also like

Pea Barley Risotto
Closet Cooking
Barley Risotto With Blue Cheese And Spinach Recipe
Food Republic
Artichoke And Spinach Barley Risotto
Pamela Salzman
Barley Risotto With Beans And Greens
smitten kitchen
Shrimp Barley Risotto With Peas
Framed Cooks
Meyer Lemon Risotto
101 Cookbooks
Seaweed Risotto Recipe
101 Cookbooks
Barley Risotto With Asparagus And Parmesan
Real Simple
Creamy Vegetable And Barley Risotto With Chickpeas
One Hungry Mama
Toasted Barley Risotto with Spinach and Herb Purée
Bon Appetit