Butternut Squash Barley Rissotto

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 3.4 g
  • Cholesterol: 2.7 mg
  • Sodium: 146.0 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Butternut Squash Barley Rissotto calories by ingredient


I wanted a creamy veggie dish that incorporated barley. I wanted a creamy veggie dish that incorporated barley.
Number of Servings: 13


    1.5 cup barley
    2 fl oz chardonnay - optional
    1 can chicken broth
    2 tbsp olive oil
    4 cup cubed butternut squash
    1/3 cup grated Parmesan cheese
    water as needed
    salt\pepper to taste


Barley takes a while to cook and will remain chewy even when done. If time or texture are a factor, substitute brown rice. Save about 20 minutes of cook time, add about 20 calories per serving.


Boil squash until soft. Strain squash, but retain water. Add chicken broth to water and return to heat.

Heat oil. Brown barley. Add squash and saute. If using chardonnay, add at this point.

Slowly add hot broth/water to barley a cup at a time, stirring occasionally. Allow to simmer. Add more broth/water once barley has absorbed or begins to stick to the pan.

Add Parmesan just before serving. Stir in. Salt and pepper to taste throughout.

Serving Size: Makes 13-1/3c servings.

Number of Servings: 13

Recipe submitted by SparkPeople user MS2PLUS1.