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    Barley Risotto with Butternut Squash

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    Pixicook editorial team
    clock-icon90 minutes

    A creamy and flavorful risotto made with pearl barley, roasted butternut squash, Parmesan cheese, and a hint of sage and nutmeg.

    Gluten
    Italian
    Intermediate

    Ingredients for Barley Risotto with Butternut Squash

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Butternut Squash, peeled, seeded, and cut into ½-inch cubes

    0 lb

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    Olive Oil

    tablespoons

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    Salt

    to taste

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    Pepper

    to taste

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    Chicken Stock

    cups

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    Water

    cups

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    Onion, finely chopped

    each

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    Garlic, minced

    cloves

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    Pearl Barley, rinsed and drained

    cups

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    Dry White Wine

    cups

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    Parmesan Cheese, grated

    cups

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    Unsalted Butter

    tablespoons

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    Fresh Sage, minced

    teaspoons

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    Ground Nutmeg

    teaspoons

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