Barley Risotto with Butternut Squash

5 from 1 reviews

This creamy Barley Risotto with Butternut Squash requires much less stirring than traditional risotto and makes a lovely vegetarian main dish!




  1. Preheat the oven to 400 degrees.
  2. Heat the oil or butter in a large Dutch oven or oven-safe stock pot over medium heat.
  3. Add the onion and butternut squash and cook until the onion is softened, about 5 minutes.
  4. Add the garlic, pearl barley, and thyme, stir well and cook for about 2 minutes.
  5. Add 4 cups of the stock and bring to a boil.
  6. Boil uncovered, stirring occasionally, for 5 minutes.
  7. Stir one last time, cover, and transfer to the preheated oven.
  8. Cook in the oven for 20-25 minutes, until the liquid is mostly absorbed.
  9. Bring the pot back to the stovetop, and over medium heat add 1/2 cup stock, the parmesan cheese, and the sage leaves.
  10. 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!