Barley Risotto with Butternut Squash

Name: Barley Risotto with Butternut Squash
Prep time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 1/2 c. peeled, chopped butternut squash; 2 tbsp. extra-virgin olive oil; Kosher salt and freshly ground pepper; 5 c. low-sodium chicken or vegetable broth; 1/2 c. chopped yellow onion; 2 small garlic cloves, finely chopped; 1 1/2 c. pearled barley; 3/4 c. dry white wine; 1 tsp. fresh thyme, plus more for garnish; Zest of 1 lemon; 3/4 c. grated Parmigiano-Reggiano

By Cheryl SlocumPublished: Jul 20, 2012

2 Ratings

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Kana Okada

Yields:

4 serving(s)

Prep Time:

30 mins

Total Time:

50 mins

Cal/Serv:

486

This twist on risotto uses pearled barley instead of Arborio rice for a healthier dish. Butternut squash and Parmigiano-Reggiano add a rich flavor.

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Ingredients

2 1/2 cups peeled, chopped butternut squash
2 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken or vegetable broth
1/2 cup chopped yellow onion
2 small garlic cloves, finely chopped
1 1/2 cups pearled barley
3/4 cup dry white wine
1 tsp. fresh thyme, plus more for garnish
Zest of 1 lemon
3/4 cup grated Parmigiano-Reggiano

Directions

1. Step 1Heat oven to 400°F. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread in a single layer on a parchment-lined baking pan and roast until tender, about 25 minutes, turning once halfway through. Set aside.
2. Step 2Meanwhile, in a medium saucepan over medium- high heat, bring broth to a gentle boil; then reduce heat to low. In a large saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 6 minutes. Add barley and cook, stirring, for 2 minutes. Add wine and stir constantly until absorbed, about 1 minute. Add 1/2 cup broth, 1 teaspoon thyme, and lemon zest; stir frequently until liquid is absorbed.
3. Step 3Repeat with remaining broth, adding 1/2 cup at a time, until barley is tender yet al dente, about 30 minutes. Remove from heat and stir in cheese. Season with salt and pepper if needed. Gently fold in squash and garnish with thyme.