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Barley risotto with roasted butternut squash is cozy and bright, especially when it’s chilly outside. The squash turns sweet in the oven, and the barley makes everything satisfying with its chew and nutty flavor. I really dig how the barley matches up with salty parm and fresh thyme.
One wet October evening, I tried making this because I was after something homey but not another pasta bowl. After that night, it became a family hit—even my husband who’s usually not into veggies wants seconds now.
Inviting Ingredients
- Butternut squash: sweetens things up and turns creamy—look for a heavy one for its size
- Olive oil: makes it taste richer—extra virgin’s my go-to for more flavor
- Reduced sodium veggie broth: keeps sodium lower without losing rich taste—pick one that’s clear and smells good
- Yellow onion: sets up the flavor—firm and smooth is best
- Garlic: use whole fresh cloves for true punch—skip pre-minced if you can
- Dried thyme: gives an herbal twist—crumble it in your fingers to wake up the flavor
- Pearl barley: this is the grain taking the spotlight—go for plump, healthy-looking grains
- Dry white wine: cuts richness with a little tang—no need to get fancy, any regular bottle will work
- Parmigiano-Reggiano cheese: brings a salty pop—always better when grated fresh
- Salt and fresh cracked pepper: can’t skip these for that final balance
- Fresh parsley to finish: brightens it up—just a sprinkle goes a long way
Foolproof Steps
- Sprinkle and Serve:
- Grab your bowls, scoop in some risotto, toss parsley and a little more parm on top, then serve piping hot and dig in right away
- Combine and Finish:
- When barley’s tender and everything looks creamy, turn off the heat Fold in grated parm and add the roast squash Give it a gentle mix and check the seasoning Add more salt and pepper only if you want
- Pour and Simmer:
- Add about a cup of the warm broth Lower the heat, stir gently, then let the barley drink it up before you add more Pour in new broth little by little until creamy
- Splash in Wine:
- Deglaze the pot with the white wine, let it bubble away so the flavor stays Cook till the pan’s not wet and sticky anymore
- Toast Your Barley:
- Drop in the barley Stir it around for a minute or two until you smell that nutty aroma and see a little color
- Sizzle the Aromatics:
- Heat olive oil in a big saucepan Throw in chopped onion and garlic Stir and let them get soft and delicious, about five minutes Shake in thyme and give it another quick stir
- Gently Warm Broth:
- While the squash bakes, set the broth over low heat so it stays warm and ready
- Roast Up the Squash:
- Cube the squash Toss it with olive oil, salt, and pepper, and spread out on a parchment-lined sheet Toast in a 400 degree oven Flip the pieces halfway and cook till golden and a little caramelized—plan for thirty to thirty five minutes
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The chew and nuttiness from the barley is the best part for me Every time I make this, I think of the first time my kid beamed at me after tasting it, whispering that it felt just like autumn in a bowl
Easy Storage
Keep leftovers in a tight container in the fridge for up to three days Reheat it gently with a little extra broth or water to bring back that creaminess Skip freezing though—the barley ends up mushy
swaps You Can Make
No white wine? Add a dash of vinegar or pour in extra broth instead Parmigiano-Reggiano can be switched for pecorino or sharp cheddar if you want a twist Try pumpkin or sweet potato instead of butternut squash—just use the same amount
Tasty Ways to Serve
Pair it with spicy arugula salad or some steamed green beans That’ll round things out nicely Pop a poached egg on top if you want to feel fancy Crusty bread on the side is never a bad idea
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Food Traditions
Lots of folks use arborio rice for these kinds of meals but in northern Italian mountains, barley’s the go-to It makes everything heartier, perfect for colder weather, and gives a cool nod to old-school and new-school together
Frequently Asked Questions About Recipes
- → Can I use chicken broth instead of vegetable broth?
Go ahead and swap in chicken broth if you’d like it heartier. Vegetable broth keeps it totally meat-free.
- → Is it necessary to roast the butternut squash first?
Roasting brings out more sweetness and gives you a slightly crispy, richer squash—it’s worth it for deeper flavor.
- → Can barley be replaced with arborio rice?
Yep, arborio rice is fine if you want that classic, creamy style. Barley’s a bit nuttier and has more bite, though.
- → Do I have to use white wine?
You can leave out the white wine or just use more broth. A splash of wine vinegar works too if that’s what you’ve got.
- → How should leftovers be stored?
Pop leftovers in something airtight and throw it in the fridge. Add a little broth when reheating so it stays creamy.
- → What garnishes pair well with this dish?
Chopped parsley and extra parmesan are awesome on top—really brighten things up and make it look super fresh.