Butternut Squash Barley Risotto (Print-Friendly Version)
Butternut squash and barley create a creamy, comforting dish with parmesan and herbs, perfect for autumn.
# What You Need:
→ Main Ingredients
01 -
1 small butternut squash, peeled, seeded, and cut into 2.5 cm cubes
02 -
3 tablespoons olive oil, divided
03 -
4 cups reduced sodium vegetable broth, or chicken broth
04 -
1 small yellow onion, finely chopped (approximately 1 cup)
05 -
4 garlic cloves, minced
06 -
0.5 teaspoon dried thyme
07 -
1 cup pearl barley
08 -
120 ml dry white wine
09 -
50 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ For Garnish
12 -
Finely chopped fresh parsley
13 -
Additional Parmigiano-Reggiano cheese, grated
# How to Make It:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
In a medium bowl, toss the cubed butternut squash with 2 tablespoons olive oil. Arrange in a single layer on the prepared baking sheet and season with salt and pepper. Roast for 30–35 minutes, turning halfway through, until tender and caramelised. Set aside.
03 -
Heat the vegetable broth in a small saucepan over low heat to keep it warm throughout preparation.
04 -
In a large saucepan, heat the remaining tablespoon olive oil over medium heat. Add the chopped onion and minced garlic; cook for 5 minutes until softened and aromatic.
05 -
Stir in dried thyme and cook for 1 minute. Add the pearl barley, stirring often, and toast for about 2 minutes until lightly golden.
06 -
Pour in the white wine and cook, stirring occasionally, until fully absorbed and the pan is nearly dry.
07 -
Reduce heat to medium-low. Add 250 ml of warmed broth, stirring frequently until absorbed. Continue adding broth in 250 ml increments, allowing each to absorb before the next addition. Stir regularly until the barley is cooked through and creamy.
08 -
Remove the saucepan from the heat. Gently fold in the roasted squash and grated Parmigiano-Reggiano. Season to taste with salt and freshly ground black pepper.
09 -
Serve immediately, garnished with chopped fresh parsley and extra Parmigiano-Reggiano as desired.
# Important Notes:
01 -
If omitting wine, substitute with extra broth or a splash of white wine vinegar. For the creamiest consistency, add more warm broth just before serving if needed.
02 -
Risotto texture thickens as it sits. Stir in additional broth to adjust creaminess when reheating.
03 -
Risotto is ready when the barley is tender and the overall mixture appears creamy.