Baked barley risotto with butternut squash

Baked barley risotto with butternut squash
Baked barley risotto with butternut squash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T olive oil

  • 1

    small butternut squash, peeled, seeded and cut into 1-in pieces (about 3 c)

  • 1

    onion, chopped

  • 1

    c pearl barley

  • 1/2

    c dry white wine

  • 3

    c low-sodium vegetable broth

  • 5

    oz baby spinach

  • 1/2

    c Parmesan, plus more for serving

  • 1

    T unsalted butter

  • salt and pepper

Directions

1. Heat oven to 400. Heat oil in a Dutch oven over med-high heat. Add squash, onion, 3/4 t salt and 1/4 t pepper, and cook, stirring often, until onion begins to soften, 4-6 mins. 2. Add barley to vegetables and cook, stirring, for 1 min. Add wine and cook, stirring, until evaporated, about 1 min. Add broth and bring to a boil; cover the pot and transfer it to oven. Bake until barley is tender, 35-40 mins. 3. Stir in spinach, Parmesan and butter. Serve with add'l Parmesan.

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