90 minutes
A comforting and hearty risotto featuring roasted butternut squash and nutty pearl barley, enhanced with Parmesan cheese and fresh sage.
Butternut Squash, peeled, seeded, and cut into ½-inch cubes
0 lb
tablespoons
teaspoons
teaspoons
cups
cups
Onion, chopped fine
each
Garlic, minced
cloves
Pearl Barley, rinsed and drained
cups
cups
Parmesan Cheese, grated
cups
tablespoons
Fresh Sage, minced
teaspoons
Ground Nutmeg
teaspoons
1. Preheat Oven and Prepare Squash
Preheat your oven to 450°F and position the rack in the upper-middle section. Line a rimmed baking sheet with parchment paper. Toss the butternut squash with 2 teaspoons of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Spread the squash evenly on the baking sheet and roast for about 30 minutes, until the cubes are tender and golden brown around the edges.
2. Prepare Broth
While the squash roasts, combine the chicken broth and water in a medium saucepan and bring to a simmer over medium heat. Once it reaches a simmer, reduce the heat to the lowest setting and cover the pan to keep the broth warm.
3. Sweat Aromatics
In a large saucepan, heat 1 teaspoon of olive oil over medium-low heat. Add the chopped onion and cook, covered, for 8-10 minutes until softened. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Toast the Barley
Add the pearl barley to the saucepan and cook for about 4 minutes, stirring frequently, until the barley is lightly toasted and aromatic.
5. Deglaze with wine
Pour in the white wine and cook, stirring constantly, until the wine is absorbed, which should take about 2 minutes.
6. Begin Cooking the Barley
Begin adding the warm broth to the barley mixture, starting with 3 cups. Stir in half of the roasted squash. Let the mixture simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, which should take about 22-25 minutes.
7. Continue Adding Broth
Continue adding the broth, 2 cups at a time, allowing each addition to be absorbed before adding more. This process should take another 15-18 minutes. Gradually add the remaining broth, ½ cup at a time, stirring often until the barley is tender but still firm to the bite. This step ensures a creamy texture, which is the hallmark of a good risotto, and should take an additional 15-20 minutes.
8. Finishing Ingredients
Once the barley is cooked to your liking, remove the pan from the heat and stir in the remaining roasted squash, grated Parmesan cheese, unsalted butter, minced fresh sage, and ground nutmeg. Taste and adjust the seasoning with salt and pepper as needed. Serve the risotto hot, with extra grated Parmesan on the side.
The quality of your butternut squash is critical. Look for squash that feels heavy for its size and has a matte, rather than shiny, finish. This indicates it is ripe and will have a sweeter, more concentrated flavor.
Since the stock is absorbed by the barley and contributes significantly to the flavor profile, opt for a high-quality vegetable or chicken stock. If possible, homemade stock is best. Always warm your stock before adding it to the risotto to maintain cooking temperature and ensure even absorption.
Build flavor by seasoning at different stages. Start with sautéed onions or shallots, add salt and pepper when toasting the barley, and adjust seasoning again after adding the stock. Finish with fresh herbs and possibly a squeeze of lemon juice for brightness.
To achieve a creamy texture without heavy cream, you can stir in a knob of butter or a spoonful of crème fraîche at the end. Grated Parmesan or pecorino cheese also adds creaminess and a savory depth.
Roasting butternut squash before adding it to the risotto can concentrate its flavor and add a caramelized note. You can also set aside some of the roasted squash to garnish the finished dish, adding texture and visual appeal.
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