Author Notes
Bring this dish of barley risotto with butternut squash to your holiday table and watch how quickly it'll disappear. —Jas
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Ingredients
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1/2 cup
pearl barley
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3 cups
low-sodium chicken or vegetable broth, divided
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2 tablespoons
olive oil
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1
onion, chopped
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1
small butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
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1
garlic clove, minced
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1/2 cup
dry white wine
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1/4 teaspoon
each dried sage and thyme
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1 cup
corn
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2 cups
baby spinach
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1 teaspoon
lemon zest
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1/2 cup
grated Parmesan cheese
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salt and freshly ground pepper to taste
Directions
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Bring barley and 2 cups broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes or whatever the package instructions suggest.
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Drain and set aside. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the onion and sauté stirring often until translucent, about 3 minutes. Add squash and sauté for 5 minutes. Mix in garlic and wine and cook until evaporated, about 1 minute. Add remaining broth, sage and thyme. Cover; bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes or until squash is just tender.
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Stir in barley and corn. Add spinach, lemon zest, and Parmesan. Season with salt and pepper. Remove from heat. Serve with additional Parmesan if you like.
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