If you’re looking for an easy vegetarian one-pot meal, you have to try this baked butternut squash risotto. Instead of arborio rice, it calls for Italian barley. This risotto recipe starts on the stove sautéing the squash and aromatics and then adding barley and vegetable broth. After that, it bakes in the oven for 30 minutes. It’s a hands-off way to cook risotto that doesn’t require standing at the stove and stirring.
This video originally appeared on Baked Butternut Squash Risotto.
