Butternut Squash Baked Barley Risotto

Baked butternut squash risotto in a bowl.

5 from 12 votes

Butternut Squash Baked Barley Risotto

With minimal stovetop work, this baked butternut squash risotto is an easier version of traditional risotto without all the stirring. It also has chopped kale.

Prep Time5

Cook Time45

Total Time50

Course: Main Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

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 low-sodium vegetable broth
1 cup chopped kale
1/4 cup finely grated Parmesan plus more for serving
1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F.
In a large ovenproof saucepan or dutch oven, heat the olive oil over medium high heat. Sauté the squash for 6-8 minutes until it starts to soften and become 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 veggie broth 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.
Divide into serving bowls and garnish with chopped parsley and shaved Parmesan before serving.

Video

Notes

To make the recipe gluten free, use arborio rice instead of barley.

You can stir in chopped fresh sage with the kale.

Store leftovers in an airtight container in the fridge up to 3 days. Warm the risotto on the stove in a large skillet over low heat, stirring it. Or warm it in the microwave. The grains will soften more the longer you store them and when you rewarm them.

Nutrition