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Barley and Roasted Butternut Squash Risotto

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Barley and Roasted Butternut Squash Risotto
  • Prep 55 min
  • Total 55 min
  • Ingredients 14
  • Servings 4
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Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get the chewy texture. This recipe uses barley instead of rice; it stays nice and chewy and so tender. It was a favorite in our test kitchens!

Ingredients

Roasted Butternut Squash

  • 2 cups ready-to-use cubed fresh butternut squash (from 16-oz package)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

Broth Mixture

  • 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton) or vegetable broth
  • 3 cups water
  • 2 fresh thyme sprigs

Risotto

  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1 cup uncooked medium pearl barley
  • 4 cups baby arugula
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon coarse ground black pepper

Directions

  • 1
    Heat oven to 450°F. Spray rectangular pan, 15x10x1-inch, with cooking spray. Place squash in pan. Drizzle with 1 tablespoon of the oil; toss to coat. Sprinkle with salt; toss to coat. Spread in single layer in pan. Bake about 20 minutes, stirring after 10 minutes, until squash is tender when pierced with fork.
  • 2
    Meanwhile, in 1 1/2-quart saucepan, heat broth, water and thyme over medium-high heat just to simmering. Keep liquid at a simmer while preparing risotto.
  • 3
    In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil about 3 minutes or until onion starts to soften. Stir in wine and bay leaves; cook until liquid is almost completely evaporated. Stir in barley. Cook and stir 3 to 4 minutes or until barley is toasted.
  • 4
    Stir in 1 cup hot broth mixture; reduce temperature to medium. Cook uncovered, stirring frequently, until broth is absorbed; repeat with 3 more cups broth, adding 1 cup at a time. Stir in remaining 1 cup broth (discard thyme sprigs). Cook, stirring frequently, until almost all liquid is absorbed; discard bay leaves. Remove from heat; fold in roasted squash. Cover and let stand about 5 minutes or until barley is just tender and liquid is absorbed. Fold in arugula. Sprinkle with cheese and pepper. Serve immediately.

Expert Tips

  • tip 1
    If you cannot find ready-to-use fresh butternut squash, feel free to use fresh, and cube it yourself.
  • tip 2
    Arugula is an aromatic salad green with a peppery mustard flavor that kicks up the flavor in this earthy risotto. Baby spinach leaves can be substituted.

Nutrition Information

310 Calories, 8g Total Fat, 8g Protein, 50g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
480mg
20%
Potassium
430mg
12%
Total Carbohydrate
50g
17%
Dietary Fiber
10g
42%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get the chewy texture. This recipe uses barley instead of rice; it stays nice and chewy and so tender. It was a favorite in our test kitchens!
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