Butternut Squash Baked Barley Risotto

Butternut Squash Baked Barley Risotto

5 from 3 reviews



1 tablespoon olive oil
1 medium butternut squash, peeled and cut into 1/2-inch dice
1/2 small white onion, finely chopped
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup pearl barley
1/2 cup dry white wine
3 cups vegetable stock
1 cup chopped Lacinato kale
1/4 cup finely grated Parmesan plus shaved Parmesan for serving
1 tablespoon chopped parsley


Preheat the oven to 400 degrees F.

In a large ovenproof saucepan, heat the olive oil over medium high heat. Sauté the squash for 6-8 minutes until it starts to brown at the edges and is tender.

Add the onions and sauté until soft and translucent about, 2-3 minutes. Stir in the garlic, salt, pepper and red pepper flakes sautéing until fragrant, about 1 minute.

Add the barley and cook for 1 minute until opaque. Pour in the wine, letting it bubble and be absorbed by the barley. 

Add the stock and bring to a boil. Cover the saucepan with a lid and transfer to the oven. Bake for 30-35 minutes until the barley is tender.

Stir in the kale and Parmesan, letting the kale wilt and the cheese melt.

Sprinkle with parsley and shaved Parmesan before serving.