A creamy and flavorful risotto made with pearl barley, roasted butternut squash, Parmesan cheese, and a hint of sage and nutmeg.
90 minutes
A creamy and flavorful risotto made with pearl barley, roasted butternut squash, Parmesan cheese, and a hint of sage and nutmeg.
Butternut Squash, peeled, seeded, and cut into ½-inch cubes
0 lb
tablespoons
to taste
to taste
cups
cups
Onion, finely chopped
each
Garlic, minced
cloves
Pearl Barley, rinsed and drained
cups
cups
Parmesan Cheese, grated
cups
tablespoons
Fresh Sage, minced
teaspoons
Ground Nutmeg
teaspoons
1. Roast Butternut Squash
Preheat your oven to 425°F. Toss the butternut squash cubes with a tablespoon of olive oil, a pinch of salt, and a bit of pepper. Spread them in an even layer on a parchment-lined, rimmed baking sheet. Roast for about 30 minutes until they turn tender and golden brown.
2. Simmer Chicken Broth
In a saucepan, bring the chicken broth and water to a simmer and then keep it warm over low heat.
3. Cook Onion and Garlic
In a large saucepan, heat a teaspoon of olive oil over medium heat. Add the finely chopped onion and cook for about 8 to 10 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Toast Barley
Add the rinsed and drained pearl barley to the pan and toast it for about 4 minutes, enhancing its nutty flavor.
5. Add Wine
Pour in the dry white wine and cook, stirring constantly, until the wine is absorbed by the barley, about 2 minutes.
6. Add Broth and Squash
Stir in 3 cups of the warm broth and half of the roasted butternut squash. Simmer the mixture, stirring occasionally, for 22 to 25 minutes until the liquid is absorbed and the bottom of the pan appears dry.
7. Continue Adding Broth
Add 2 more cups of the warm broth and continue to simmer the barley for another 15 to 18 minutes, stirring occasionally. Continue adding the remaining warm broth, ½ cup at a time, allowing the barley to absorb the liquid before adding more. This process should take an additional 15 to 20 minutes.
8. Finish Risotto
When the barley is cooked through but still has a slight bite, stir in the remaining roasted squash, grated Parmesan cheese, unsalted butter, minced fresh sage, and a pinch of ground nutmeg. Mix everything together until the risotto is creamy and well-combined. Season with additional salt and pepper to taste.
Add the broth slowly, about a half cup at a time, waiting until the liquid is almost fully absorbed before adding more. This technique allows the barley to slowly release its starches, creating the characteristic creamy texture of a great risotto.
Stir in a knob of unsalted butter and a generous handful of grated Parmesan or Pecorino cheese at the end for richness. A squeeze of fresh lemon juice or a dash of white wine vinegar can add a necessary acidic counterpoint to balance the flavors.
Start with the freshest butternut squash and the best quality pearl barley you can find. The inherent flavors of these two primary ingredients are the backbone of your dish.
Roast the butternut squash separately with some olive oil, salt, pepper, and maybe a touch of maple syrup or honey to bring out its natural sweetness and ensure it caramelizes nicely. This not only adds a golden color but also layers in a delightful sweetness that contrasts the savory barley.
Before adding any liquid, toast the pearl barley in a bit of olive oil or butter until it's slightly golden and aromatic. This step deepens the flavor of the barley, adding a nutty complexity to your risotto.
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