Description
This creamy Barley Risotto with Butternut Squash requires much less stirring than traditional risotto and makes a lovely vegetarian main dish!
Ingredients
Scale
- 1 tablespoon avocado oil or butter
- 1 medium yellow onion, diced
- 1 medium butternut squash, peeled, seeds removed, and cut into 1 inch chunks (about 4–5 cups)
- 3 cloves garlic, minced
- 1 1/4 cup pearl barley
- 1 tablespoon chopped fresh thyme leaves (or use 1 teaspoon dried thyme)
- 5 cups chicken or vegetable stock, divided
- 1/2 cup grated parmesan cheese (plus extra shaved parmesan for serving, if desired)
- 3 large fresh sage leaves, chopped
Instructions
- Preheat the oven to 400 degrees.
- Heat the oil or butter in a large Dutch oven or oven-safe stock pot over medium heat.
- Add the onion and butternut squash and cook until the onion is softened, about 5 minutes.
- Add the garlic, pearl barley, and thyme, stir well and cook for about 2 minutes.
- Add 4 cups of the stock and bring to a boil.
- Boil uncovered, stirring occasionally, for 5 minutes.
- Stir one last time, cover, and transfer to the preheated oven.
- Cook in the oven for 20-25 minutes, until the liquid is mostly absorbed.
- Bring the pot back to the stovetop, and over medium heat add 1/2 cup stock, the parmesan cheese, and the sage leaves.
- Cook for about 2 minutes, then add the last 1/2 cup of stock. Cook an additional 2 minutes, then serve with extra parmesan cheese, if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
Nutrition
- Calories: 347.5
- Sugar: 18.2g
- Sodium: 352.7mg
- Fat: 10g
- Carbohydrates: 55g
- Protein: 13.25g