Mix up your meal times with this healthy risotto recipe! This barley risotto with butternut squash is perfectly creamy and full of flavour. Pearl barley is combined with roasted butternut squash for a simple, delicious and comforting dish that you’ll be wanting to make on repeat!
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If you’re in the mood for comfort food, butternut squash risotto will be your new favourite side dish. This healthy and creamy risotto is made with pearl barley instead of the classic Arborio rice, but is equally delicious!
The sweetness of the roasted butternut squash works so well with the nuttiness of the barley, and of course, we don’t skimp on the parmesan as it provides a silky texture and cheesy flavour.
This barley risotto recipe is one tasty way to get some fibre rich grains into your diet, and while it’s great for family meals, it’s also fancy enough to serve at a dinner party or for the holidays!
If you’re a fan of barley, be sure to also try my Chicken Meatball Soup and Beef & Barley Soup too!
Table of Contents
Why we love this recipe
- Healthy: Made from scratch, this barley risotto contains 9 grams of fibre per serving (much higher than a traditional Arborio rice risotto), and is especially rich in vitamins A and C.
- Easy: This risotto is a pretty straight forward recipe despite appearances. A lot of the cooking time is fairly hands off so this provides time to roast the butternut squash and prepare any other sides.
- Make ahead: This recipe will keep well and is easily reheated, so make a batch to enjoy later in the week!
Ingredient Notes
- Butternut squash: Cut, de-seed and peel the squash and cut into cubes. To save on time you can cut the squash in advance or purchase pre-cubed butternut squash from the store.
- Broth: You can use vegetable or chicken broth for this recipe. Use a reduced sodium broth to keep sodium levels in check.
- Onion and garlic: For a nice base layer of flavour. You can also sub in shallots for the onion as well.
- Thyme: Can use dried thyme or fresh. If using fresh, increase the amount used.
- Barley: Use pearl barley for the best results. Can also sub in arborio rice or short grain brown rice if you want to switch it up.
- White wine: White wine adds a nice tangy flavour, you can substitute this with more stock if you prefer not to use any alcohol.
- Parmigiano-Reggiano: Use freshly grated rather than pre-grated for the best flavour and texture.
Step by Step Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium sized bowl, toss the diced squash with 2 tablespoons of the olive oil.
- Place the squash on the prepared baking sheet in a single layer and season with salt and pepper. Roast, flipping half way through for 30-35 minutes or until the squash is tender and caramelized. Set aside.
- Meanwhile, warm the broth in a small saucepan over low heat.
- In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened and fragrant, about 5 minutes. Add the thyme, stirring and cooking until fragrant, about 1 minute.
- Add the barley to the pan and cook for about 2 minutes or until lightly toasted, stirring often. Add the wine and cook until it is evaporated, stirring occasionally.
- Reduce the heat to medium-low and add 1 cup of the broth, stirring frequently, until the liquid is completely absorbed, about 5 minutes. Continue adding the rest of the broth, 1 cup at a time, allowing each addition of the broth to be absorbed before adding more.
- Remove from the heat when the barley is tender and the risotto is creamy. Stir in the cooked squash and grated parmesan cheese. Season with salt and pepper to taste. Garnish with finely chopped parsley and additional parmesan cheese if desired. Serve immediately.
Recipe Tips
- If you prefer not to add the wine, you can also sub in 1/2 cup extra broth or try a bit of wine or apple cider vinegar to add some extra tanginess.
- You’ll know the risotto is done when the barley is fully cooked and tender and the mixture is nice and creamy.
- This recipe is fairly easy but does require some patience when stirring and waiting for the liquid to absorb into the barley. I typically use this time to prep the other components of dinner and clean up the kitchen
- The risotto tends to thicken up slightly the longer that it sits. If you’re not serving it right away, you may wish to add a bit of extra broth just before serving to make it more creamy.
Recipe FAQs
You can store this barley risotto in the fridge in an air-tight container for up to four days.
The best way to reheat the risotto is in a saucepan over medium low heat. Add a bit of broth and carefully stir to loosen up the risotto until the mixture becomes creamy again.
Use a large sharp chef’s knife to cut both ends off the squash. Prop the squash upright with the bottom on a flat surface and cut it in half lengthways. Make sure it’s stable on a cutting board and keep your fingers out of the way. Use a vegetable peeler or knife to remove the skin and scoop the seeds out with a spoon. With the flat side down, cut the squash into strips and then dice into 1-inch cubes.
Barley has a nutty flavor and slightly chewy texture. It’s fairly similar to brown rice or farro.
The technique of making barley risotto is similar to that as if you make a traditional risotto with Arborio rice. In increments, you add the stock to the barley until it’s absorbed, and then keep adding until the stock is all used up. It take a little patience, but results in the creamiest texture.
Pearl barley has a chewier texture compared to Arborio rice, and is more nutritious as it contains extra fibre, vitamins and minerals. It makes a great change from the traditional dish without sacrificing texture or flavour.
Serving Suggestions
This butternut squash risotto can be served as a main, but is also especially good served as a side with salmon, meatloaf, or chicken.
Try it with the following recipes:
- Sun-dried tomato pesto crusted salmon
- Dijon mustard salmon
- Chicken Muffins
- Lentil Meatloaf Muffins
- Turkey Apple Mini Meatloaf Muffins
- Roasted Beet & Carrot Kale Salad
- Kale Salad with Cranberries
Recipe Variations
- Make it alcohol free: Skip the wine and sub in extra broth, or use a bit of apple cider or wine vinegar for a bit of tanginess.
- Add different veggies: Try sauteed mushrooms, peas, spinach, kale or roasted sweet potato.
- Add more protein: Add in some diced chicken or sausage.
- Make it vegan: Leave out the parmesan cheese or use a bit of vegan cheese or nutritional yeast.
- Make it gluten-free: Use arborio rice, or short grain brown rice instead of barley.
More Butternut Squash Recipes
- Butternut Squash Apple Casserole
- Air Fryer Butternut Squash Cubes
- Crockpot Butternut Squash Mac and Cheese
- Roasted Butternut Squash and Carrot Soup
- Instant Pot Butternut Squash Soup
- Pomegranate Quinoa Salad
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Butternut Squash Risotto with Barley
Ingredients
- 1 small butternut squash peeled, seeded and cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cups reduced sodium vegetable broth (or use chicken broth)
- 1 small yellow onion finely chopped (or about 1 cup onion chopped)
- 4 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1 cup pearl barley
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for garnish)
- Salt and freshly ground pepper to taste
For garnish:
- Finely chopped fresh parsley
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium sized bowl, toss the diced squash with 2 tablespoons of the olive oil.
- Place the squash on the prepared baking sheet in a single layer and season with salt and pepper. Roast, flipping half way through for 30-35 minutes or until the squash is tender and caramelized. Set aside.
- Meanwhile, warm the broth in a small saucepan over low heat.
- In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened and fragrant, about 5 minutes. Add the thyme, stirring and cooking until fragrant, about 1 minute.
- Add the barley to the pan and cook for about 2 minutes or until lightly toasted, stirring often. Add the wine and cook until it is evaporated, stirring occasionally.
- Reduce the heat to medium-low and add 1 cup of the broth, stirring frequently, until the liquid is completely absorbed, about 5 minutes. Continue adding the rest of the broth, 1 cup at a time, allowing each addition of the broth to be absorbed before adding more.
- Remove from the heat when the barley is tender and the risotto is creamy. Stir in the cooked squash and grated parmesan cheese. Season with salt and pepper to taste. Garnish with finely chopped parsley and additional parmesan cheese if desired. Serve immediately.
Notes
- If you prefer not to add the wine, you can also sub in 1/2 cup extra broth or wine vinegar.
- You’ll know when the risotto is done when the barley is fully cooked and tender and the mixture is nice and creamy.
- The risotto tends to thicken up slightly the longer that it sits. If you’re not serving it right away, you may wish to add a bit of extra broth just before serving to make it more creamy.
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