Baked barley risotto with butternut squash
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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
Details
Preparation
Step 1
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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