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Barley Risotto with Butternut Squash
This twist on risotto uses pearled barley instead of Arborio rice for a healthier dish.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
📝 Preparation Steps
1
Heat oven to 400°F. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread in a single layer on a parchment-lined baking pan and roast until tender, about ⏱️ 25 minutes, turning once halfway through. Set aside.
2
Meanwhile, in a medium saucepan over medium- high heat, bring broth to a gentle boil; then reduce heat to low. In a large saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about ⏱️ 6 minutes. Add barley and cook, stirring, for ⏱️ 2 minutes. Add wine and stir constantly until absorbed, about ⏱️ 1 minute. Add 1/2 cup broth, 1 teaspoon thyme, and lemon zest; stir frequently until liquid is absorbed.
3
Repeat with remaining broth, adding 1/2 cup at a time, until barley is tender yet al dente, about ⏱️ 30 minutes. Remove from heat and stir in cheese. Season with salt and pepper if needed. Gently fold in squash and garnish with thyme.
Nutrition Facts
calories
486 calories
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