Imagine a dish that combines the creamy comfort of traditional risotto with the hearty nutrition of whole grains and the sweet, velvety texture of butternut squash. This isn't just another recipe - it's a culinary journey that will elevate your home cooking from ordinary to extraordinary. Perfect for cozy autumn evenings or when you want to impress dinner guests with a sophisticated yet surprisingly easy-to-make meal, this Butternut Squash and Barley Risotto is about to become your new favorite go-to recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup barley
- 1 medium butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the butternut squash by peeling, removing seeds, and cutting into small 1/2-inch cubes. Set aside.
- In a large, heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Add the barley to the pot and toast it for 2-3 minutes, stirring constantly to coat the grains with oil and develop a nutty flavor.
- Pour in 1/2 cup of vegetable broth and stir, allowing the barley to absorb the liquid. Continue adding broth 1/2 cup at a time, stirring frequently.
- When the barley is halfway cooked (about 15 minutes), add the diced butternut squash to the pot, continuing to stir and add broth.
- Cook until the barley is tender and creamy, and the squash is soft but not mushy, approximately 25-30 minutes total.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Let the risotto rest for 2-3 minutes before serving to allow the flavors to meld and the texture to become creamy.
- Serve hot, garnishing with additional Parmesan cheese if desired.
Tips
- Choose a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Toast the barley before adding liquid to enhance its nutty flavor and improve overall taste.
- Add vegetable broth gradually and stir frequently to achieve the classic creamy risotto texture.
- Cut butternut squash into uniform 1/2-inch cubes to ensure even cooking.
- Use freshly grated Parmesan cheese for the best flavor and melting properties.
- Let the risotto rest for a few minutes after cooking to allow flavors to meld and achieve optimal creaminess.
- If the risotto becomes too thick, you can thin it with a little extra warm broth before serving.
- For a vegetarian version, ensure your Parmesan is made without animal rennet.
- Experiment with fresh herbs like thyme or sage to add extra depth of flavor.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 10mg
