Baked Barley Risotto with Butternut Squash


Well, this was my first time cooking with barley and it turned out great!  The oven does most of the work so it was really easy too.  I can’t wait to make this again.  It is a pretty healthy meal as well since barley is fiber rich and the spinach and squash are vitamin and nutrient rich.

Oh by the way, I’m crossing this off my 30×30 list for risotto.  It is really not a true risotto, but that list has barely been touched so I’ll take what I can get.  I have a feeling that list is going to be extended to a 30 while I’m 30 list.  Oops.

Baked Barley Risotto with Butternut Squash

Source:  Dec 2011 issue of Real Simple magazine

2 tablespoons olive oil

1 butternut squash – peeled, seeded, and chopped into 1″ pieces (about 3 cups) – next time I may use a large sweet potato

1 onion, finely chopped

salt and pepper

1 cup pearl barley

1/2 cup dry white wine

3 cups low-sodium chicken or vegetable broth

5 oz baby spinach – I know I used less that this, I didn’t measure, just used all I had in an open package

1/2 cup grated Parmesan cheese

Directions:

Heat oven to 400 degrees.  Heat the oil in a dutch oven over medium-high heat.  Add the squash, onion, and s&p.  Cook, stirring often, until the onion begins to soften, 4-6 minutes.

Add the barley to the vegetables and cook for another minute.  Add the wine and cook until evaporated, about 1 minute.  Add the broth and bring to a boil.  Cover the pot and transfer to the oven.  Bake until barley is tender, 35-40 minutes.

Remove from oven, stir in spinach and Parmesan.

Enjoy!

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