Barley and Butternut Risotto

Cooking Light
Barley and Butternut RisottoRecipe
Photo: Randy Mayor; Styling: Lindsey Lower
Serve with garlicky broccoli: Toss 4 cups broccoli florets with 3 minced garlic cloves and 2 teaspoons olive oil. Spread evenly on a baking sheet; roast at 400 degrees for 12 minutes.
Serves 4 (serving size: about 1 1/4 cups)


+ Add To Shopping List
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
Cooking spray
4 cups unsalted chicken stock
1 cup water
2 teaspoons olive oil
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups uncooked pearl barley
3 garlic cloves, minced
1.5 ounces shaved Parmesan cheese (about 1/3 cup), divided
1 teaspoon dried sage


Hands-on: 1 Hour, 5 Minutes
Total: 1 Hour, 5 Minutes

1. Preheat oven to 425°.

2. Place squash on a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes.

3. Bring stock and 1 cup water to a simmer in a saucepan. Keep warm.

4. Heat a large saucepan over medium-high heat. Add oil to pan. Add onion, salt, and pepper; cook 4 minutes. Add barley and garlic; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 4 minutes, stirring frequently. Reduce heat to medium-low. Reserve 1/4 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion is absorbed. Remove from heat. Stir in reserved 1/4 cup stock and 1 ounce cheese. Fold in squash. Sprinkle with remaining cheese and sage.

Created date

August 2014

Nutritional Information

Calories 421
Fat 6.2 g
Satfat 2.3 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 17 g
Carbohydrate 79 g
Fiber 15 g
Cholesterol 8 mg
Iron 4 mg
Sodium 438 mg
Calcium 263 mg