BAKED BARLEY RISOTTO WITH BUTTERNUT SQUASH

BAKED BARLEY RISOTTO WITH BUTTERNUT SQUASH image

Categories Squash

Number Of Ingredients 11

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Ingredients
2 tablespoons olive oil
1 small butternut squash (about 11/2 pounds)-peeled, seeded, and cut into 1-inch pieces (about 3 cups)
1 onion, finely chopped
kosher salt and black pepper
1 cup pearl barley
1/2 cup dry white wine
3 cups low-sodium vegetable broth
5 ounces baby spinach
1/2 cup grated Parmesan (2 ounces), plus more for serving
1 tablespoon unsalted butter

Steps:

Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.