Butternut Squash Barley Risotto

Butternut Squash Barley Risotto
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 402.5
  • Total Fat: 11.0 g
  • Cholesterol: 17.5 mg
  • Sodium: 329.0 mg
  • Total Carbs: 66.2 g
  • Dietary Fiber: 14.7 g
  • Protein: 14.0 g

View full nutritional breakdown of Butternut Squash Barley Risotto calories by ingredient
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makes 6 cups (4 servings) makes 6 cups (4 servings)
Number of Servings: 4


    900mL carton no-salt added chicken or vegetable broth
    1c water (or 1/2c white wine + 1/2c water)
    4c butternut squash, peeled and cubed
    1T each butter and EVOO
    1c onion, finely chopped
    1c pearl barley
    1 bay leaf
    1/2t dried thyme
    1/2c grated or shredded Parmesan cheese


1) Pour broth & water into a medium saucepan, bring to a boil, then reduce to just simmering. Keep heat on and cover until ready to use.

2) Partially fill a larger saucepan with water and set steamer insert overtop. Place squash cubes into steamer basket, cover, and bring water to a simmer. Cook until squash is tender, 20-25 minutes.

3) While squash is steaming, heat butter and oil in a large saucepan over medium. When butter melts, add onion, stirring occasionally until onion is soft. Add barley, stirring, then add 1/2 of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occasionally until most of the liquid is absorbed. Ladle in about 1/2c broth mixture at a time, stir gently and often, until liquid is almost absorbed. Continue adding broth mixture in 1/2c increments until all of it is used and barley is tender.

4) Remove and discard bay leaf; gently stir in Parmesan cheese and steamed squash. Serve in warmed bowls with ground black pepper and additional Parmesan cheese, if desired.

Serving Size: makes 6 cups (4 servings)

Number of Servings: 4

Recipe submitted by SparkPeople user BRINDIAKOW.

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