Ingredient: butternut squash, peeled, deseeded & cut into bite size chunks

Risotto, a classic Italian dish with origins in the northern part of the country, is traditionally made with Arborio rice, a short-grained rice with a particularly starchy consistency. While the classic version is always a treat, I love the versatility of risotto, which can be made with just about any grain. In particular barley, not only because this nutty grain adds complexity to the dish in terms of taste and texture, but also because of the many health benefits of the grain.  

The amount of work involved with this dish is much less than you’d think. Risotto has the reputation of needing a lot of attention, but in reality, it just needs a few stirs now and then, and little else.

Risotto is undoubtedly pure Italian comfort food. This creamy, hearty dish is usually associated with cold weather. However, risotto can be made with just about any seasonal ingredient and is delicious enjoyed year round!

Risotto can be as elegant or as simple as you like. Using butternut squash & beets adds some winter vegetable interest.

Print Recipe

Barley Risotto w/ Roast Butternut Squash & Beets

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Rating: 5
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Course

Main Dish

Cuisine

Italian

Keyword

barley risotto w/ roast pumpkin & beets

Servings

MetricUS Imperial

Ingredients

• 1 cup (200 gm) pearl barley
• 2 Tbsp (30 gm) butter,
• 1 large onion, peeled & diced
• 150 ml dry white wine
• 4 cups vegetable broth
• 2-3 Tbsp olive oil
• 1/2 small butternut squash, peeled, deseeded & cut into bite size chunks
• 2 beets
• sprig of fresh rosemary
• 30 gm Parmesan cheese, grated
• freshly grated black pepper

Course Main Dish Cuisine Italian Keyword barley risotto w/ roast pumpkin & beets Servings MetricUS Imperial Ingredients 1 cup (200 gm) pearl barley 2 Tbsp (30 gm) butter, 1 large onion, peeled & diced 150 ml dry white wine 4 cups vegetable broth 2-3 Tbsp olive oil 1/2 small butternut squash, peeled, deseeded & cut into bite size chunks 2 beets sprig of fresh rosemary 30 gm Parmesan cheese, grated freshly grated black pepper

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F.
2. Rub unpeeled beets with some oil & bake until soft. Cool slightly, peel & dice. Set aside.
3. In a skillet, melt half the butter & sauté onion until soft; add the barley & mix until coated with butter. Add the wine, stir & allow to evaporate. Heat the broth & add a ladle to onion/barley mixture & leave until most of the broth is absorbed. Uncover, add some more broth; do not let the barley dry out. Cook barley until it is soft, over a medium heat. It should take about 20 minutes. Season with salt & pepper to taste.
4. On a baking tray, place squash, drizzle with some olive oil & sprinkle with pepper & add rosemary. Roast at 350 F. until soft but still firm. During the last 3 minutes add the beets to reheat them. Remove the rosemary.
5. When barley is cooked, remove the pan from the oven; add remaining butter & parmesan & stir well. Set aside for a couple of minutes. It should become quite creamy.
6. To serve, place on serving plates & top with roasted vegetables. Serve immediately.