butternut squash and barley risotto

Butternut Squash Barley Risotto

As the name suggests, butternut squash barley risotto is made with barley. Barley is undervalued, if we don’t count beer and whiskey production. I won’t bore you with its health benefits (barley that is, not beer and whiskey, ha) but let’s just say you should start consuming barley on a regular basis.

Substitute rice with barley whenever you can, like in this butternut squash barley risotto. I often use it in stuffed peppers, cabbage leaves, and stuffed onions. You’ll like its nutty flavor and somewhat chewy consistency.

You know how it goes – Spring, Summer, Pumpkin, Winter? Adding butternut squash to barley risotto makes it a perfect fall dish. It is nutritious enough to serve it as a main meal, but I like it alongside chicken. I have to admit, I wasn’t a big fan of pumpkins, squashes, and alike until my daughter cooked barley risotto and put butternut squash in it. It was so good, I could not stop eating it! Granted, I do limit their consumption to fall season only, but then I go all out! Savory or sweet, it doesn’t matter as long as there’s something pumpkin-y in it. Pair it with chocolate even, as I did in this cake with vertical layers. Don’t mind the photos I took ages ago, the cake really is scrumptious.

OK, so how do you make butternut squash barley risotto? Easy! You need a small butternut squash, barley, and few other ingredients. If your squash is larger in size, use those leftovers to make a delicious soup.

Butternut Squash Barley Risotto

Bring this dish of #barley #risotto with #butternut #squash to your #holiday table and watch… Click To Tweet

 

butternut squash barley risotto

Disclaimer: this post contains affiliate links. With no extra charge for you, if you do purchase through those links I will make a (very) small commission. 🙂

Ingredients:
Serves 4

½ cup pearl barley
3 cups low-sodium chicken or vegetable broth, divided
2 tablespoons olive oil
1 onion, chopped
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
1 garlic clove, minced
½ cup dry white wine
¼ teaspoon each dried sage and thyme
1 cup corn
2 cups baby spinach
1 teaspoon lemon zest
½ cup grated Parmesan cheese
Salt and freshly ground pepper to taste
 

Directions:

Bring barley and 2 cups broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes or whatever the package instructions suggest.

Drain and set aside. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the onion and sauté stirring often until translucent, about 3 minutes. Add squash and sauté for 5 minutes. Mix in garlic and wine and cook until evaporated, about 1 minute. Add remaining broth, sage and thyme. Cover; bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes or until squash is just tender.

Stir in barley and corn. Add spinach, lemon zest, and Parmesan. Season with salt and pepper. Remove from heat. Serve with additional Parmesan if you like. Lick the plate. Talk about it.

ingredients for butternut squash barley risotto

barley risotto with butternut squash

Butternut Squash-Barley Risotto

Butternut Squash-Barley Risotto

Bring this dish of barley risotto with butternut squash to your holiday table and watch how quickly it'll disappear.

Ingredients

  • ½ cup pearl barley
  • 3 cups low-sodium chicken or vegetable broth, divided
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
  • 1 garlic clove, minced
  • ½ cup dry white wine
  • ¼ teaspoon each dried sage and thyme
  • 1 cup corn
  • 2 cups baby spinach
  • 1 teaspoon lemon zest
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste

Directions

Bring barley and 2 cups broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes or whatever the package instructions suggest.

Drain and set aside. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the onion and sauté stirring often until translucent, about 3 minutes. Add squash and sauté for 5 minutes. Mix in garlic and wine and cook until evaporated, about 1 minute. Add remaining broth, sage and thyme. Cover; bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes or until squash is just tender.

Stir in barley and corn. Add spinach, lemon zest, and Parmesan. Season with salt and pepper. Remove from heat. Serve with additional Parmesan if you like.

http://all-thats-jas.com/2016/10/butternut-squash-barley-risotto.html

Next time I’ll try roasting the butternut squash in the oven, like Williams Sonoma did in this recipe.

Do you take care of your butcher blocks and wooden spoons? I suggest this product. It conditions my butcher blocks for a long life:

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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8 Comment

  1. […] oil). It’s a time saver as you don’t even peel the squash! I alternate this roasted and butternut squash risotto for Thanksgiving and Christmas. If you’re more into sweet potatoes then you’ll love […]

  2. Reply
    Helen at the Lazy Gastronome
    October 31, 2016 at 10:02 am

    That is the most delicious looking risotto I’ve ever seen! Thanks for sharing at the What’s for Dinner link up!
    Helen at the Lazy Gastronome recently posted…Fig Tarts – Celebration of Fig WeekMy Profile

    1. Reply
      Jas
      November 1, 2016 at 8:02 am

      Thank you so much, Helen! I appreciate your comment 🙂 Have a great week!!!

  3. Reply
    Katrin
    October 29, 2016 at 1:59 pm

    Yummy, I could have that whole bowl right now! I haven’t had barley in ages, in Germany we used to make a barley stew which was so yummy as well. I love how you mixed it with butternut squash, I bet that is so so good!
    Katrin recently posted…Sweet Inspiration #30 Happy Halloween!My Profile

    1. Reply
      Jas
      October 30, 2016 at 8:40 am

      Now you got me hungry for barley stew, lol. Thanks, Katrin, we love this dish! Hope your Sunday is amazing 🙂

  4. Reply
    Jenna @ A Savory Feast
    October 26, 2016 at 9:15 am

    Butternut squash is perfect for Fall dishes like this! I need to pick some up at the store this week. Thanks for sharing your recipe with the Wednesday Showcase!

    1. Reply
      Jas
      October 26, 2016 at 1:17 pm

      It sure is! Thanks for stopping in, Jenna!

  5. Reply
    Butternut Squash Soup « All that's Jas
    October 6, 2014 at 9:05 am

    […] but the guilt was killing me. They were perfectly fine ice cubes gone wasted! When I made this Butternut Squash-Barley Risotto recipe and was left with half of the squash, you guessed it, I had to use it up. As I said before […]

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