Ocnutrition’s Blog

Baked Barley Risotto with Butternut Squash
February 19, 2012, 10:14 pm
Filed under: Recipes

A whole grain twist on classic risotto.


  •  2 Tablespoons olive oil
  • 1 small butternut squash (about 1 ½ 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
  • ½ cup dry white wine
  • 3 cups low sodium vegetable broth
  • 5 ounces baby spinach
  • ½ cup grated Parmesan cheese (2 ounces)
  • 1 tablespoon unsalted butter

 Preparation–Hands on time: 20 minutes, Total time: 50 minutes

  1.  Heat oven to 400˚F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat.
  2. 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.
  3. Add the barley to the vegetables and cook, stirring, for 1 minute.
  4. Add the wine and cook, stirring, until evaporated, about 1 minute.
  5. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until barley is tender, 35 to 40 minutes.
  6. Stir in the spinach, Parmesan, and butter and serve.

 Makes 4 servings.

 *This recipe was adapted from Real Simple magazine.

This information was brought to you by OC Nutrition, Your Trusted Source for Health & Nutrition Advice. OC Nutrition offers nutrition counseling services in Newport Beach, Irvine, Orange, Anaheim Hills, Chino Hills, and Long Beach.  If you have any questions or would like to schedule an appointment, please contact:

Kristy L. Richardson, MS,MPH, RD, CSSD, CHES
Registered Dietitian & Exercise Physiologist
(949) 933-6788

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