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This butternut squash risotto with barley is the kind of meal that brightens up any chilly fall evening. The natural sweetness from the roasted squash combined with creamy barley makes a comforting dish that feels both hearty and wholesome. I love how barley adds a pleasant chew and nutty flavor that perfectly complements the savory parmesan and fragrant thyme.
I first whipped this up on a rainy October night when I wanted something cozy but a little different from the usual pasta. It quickly won over my whole family and even my vegetable-averse husband asks for it now.
Ingredients
- Butternut squash: gives a natural sweetness and creamy texture Look for one that feels heavy for its size
- Olive oil: adds richness Use extra virgin for the best flavor
- Reduced sodium vegetable broth: lowers salt but keeps depth Check for clear color and pleasant aroma
- Yellow onion: builds flavor Go for firm and unbruised
- Garlic: fresh cloves deliver bite and aroma Avoid pre-minced for best flavor
- Dried thyme: brings an earthy herbal note Rub it between your fingers before adding to release oils
- Pearl barley: the star grain Chewy and nutty Seek out grains that look plump with no discoloration
- Dry white wine: adds acidity and complexity Any everyday drinking white works
- Parmigiano-Reggiano cheese: gives a salty savory kick Always grate fresh for best results
- Salt and freshly ground pepper: essential for bright balanced flavors
- Fresh parsley for garnish: brightens and freshens the whole dish
Step-by-Step Instructions
- Roast the Squash:
- Dice your butternut squash into bite sized pieces Toss with olive oil and a good pinch of salt and pepper Spread out on a parchment lined sheet Roast in a hot oven at 400 Fahrenheit Flip halfway through and keep going until the cubes are golden and caramelized about thirty to thirty five minutes
- Warm the Broth:
- While the squash roasts pour your broth into a small saucepan Heat it gently over low heat so it will not shock the barley later
- Cook the Aromatics:
- In a large saucepan drizzle in the last bit of olive oil Place over medium heat Add chopped onion and garlic Stir frequently and let them soften until fragrant about five minutes Sprinkle in the dried thyme Keep stirring for about a minute which releases the flavor
- Toast the Barley:
- Pour in the pearl barley Stir so each grain gets a little oil Let it cook for a couple of minutes or until the grains are a bit toasty and smell nutty
- Deglaze with Wine:
- Splash in your white wine Stir well and cook until the wine evaporates This should only take a few minutes and helps to lift the brown bits
- Simmer with Broth:
- Lower the heat to medium low Add about one cup of hot broth Stir gently Continue to cook letting each addition get fully absorbed before the next Add a cup at a time this slow soaking makes it creamy
- Finish the Risotto:
- Once the barley is plump and tender and the mixture is creamy remove from the stove Stir in the freshly grated parmesan and the roasted squash Mix well and taste Adjust salt and pepper if needed
- Garnish and Serve:
- Spoon into bowls Scatter with parsley and a bit more parmesan Serve hot and enjoy immediately
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Barley is my favorite part of this dish for the wonderful texture and slightly nutty flavor it brings Every time I make this I remember the first time my daughter grinned after that first bite and whispered that it tasted like fall in a bowl
Storage Tips
Leftover risotto keeps best in an airtight container in the fridge for up to three days When reheating add a little broth or water and heat gently until creamy again Freezing is not recommended as barley changes texture when frozen
Ingredient Substitutions
If you do not have white wine add a splash of vinegar or use extra broth You can swap Parmigiano-Reggiano for pecorino or even sharp cheddar for a different twist Butternut squash can also be replaced by pumpkin or sweet potato in equal amounts
Serving Suggestions
Serve with a peppery arugula salad or steamed green beans for a complete meal A soft poached egg over top brings extra luxury Crusty bread on the side is always welcome
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Cultural Context
Risotto usually features arborio rice but barley is often used in northern Italian mountain kitchens Barley adds heartiness and is perfect for chilly months making this dish both traditional and modern in feel
Recipe Questions
- → Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used for a richer flavor, or stick to vegetable broth for a plant-based option.
- → Is it necessary to roast the butternut squash first?
Roasting enhances sweetness and gives the squash a caramelized texture for better flavor and depth.
- → Can barley be replaced with arborio rice?
Yes, but using barley provides a nutty texture and unique chew while arborio rice gives a classic creamy consistency.
- → Do I have to use white wine?
White wine can be omitted or replaced with extra broth or a splash of wine vinegar if preferred.
- → How should leftovers be stored?
Store in an airtight container in the fridge. Reheat gently with extra broth to refresh the creamy texture.
- → What garnishes pair well with this dish?
Fresh parsley and extra parmesan complement the flavors beautifully and add a pop of color.