Barley Risotto with Roasted Butternut Squash
⭐⭐(V)
Ingredients:
- 2 pounds butternut squash (peeled, seeded, and cut into 1/2" cubes)
- 1 Tablespoon olive oil
- salt and fresh pepper
- 4 cups chicken broth
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups pearl barley (rinsed and drained)
- 1 cup white wine, dry
- 1 1/2 oz Parmesan cheese (grated)
- 1 Tablespoon butter, unsalted
- 1 teaspoon fresh sage (minced)
- 1/8 teaspoon ground nutmeg
Directions:
- Adjust oven rack to upper-middle position and heat oven to 450° F. Line rimmed baking sheet with parchment paper. Toss squash with 2 t oil, 1/4 t salt and 1/8 t pepper and spread out over prepared baking sheet. Roast squash until tender and golden brown, about 30 minutes. Set aside until needed.
- Meanwhile, bring broth and water to simmer in medium saucepan. Reduce heat to lowest possible setting and cover to keep warm.
- Combine remaining 1 t oil and onion in large saucepan. Cover and cook over medium-low heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Stir in garlic and cook until fragrant; about 30 seconds.
- Stir in barley, increase heat to medium and cook, stirring often, until lightly toasted and aromatic, about 4 minutes. Stir in wine and continue to cook, stirring often, until wine has been completely absorbed, about 2 minutes.
- Stir in 3 cups warm broth and half of roasted squash. Simmer, stirring occasionally, until liquid is absorbed and bottom of pan is dry, 22 to 25 minutes. Stir in 2 cups more warm broth and continue to simmer, stirring occasionally, until liquid is absorbed and bottom of pan is dry, 15 to 28 minutes longer.
- Continue to cook risotto, stirring often and adding additional broth, 1/2 cup at a time as needed, to keep pan bottom from becoming dry (about every 4 minutes), until barley is cooked through but still somewhat firm in center, 15 to 20 minutes longer. Off heat, stir in remaining roasted squash, Parmesan, butter, sage, and nutmeg. Season with salt and pepper to taste and serve.