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Butternut Barley Risotto

This recipe was created by author Ivy Manning and originally published in The Oregonian newspaper. This recipe was not tested by Bob's Red Mill. This is a wheat free recipe but still contains gluten. High Fiber, Soy Free, Vegetarian.

  • 2 lbs Butternut Squash peeled, seeded and cut into 1/2-inch dice (about 6 cups)
  • 5 Garlic large-sized cloves, unpeeled
  • 12 leaves Sage Leaves (large-sized)
  • 3 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper
  • 1 Yellow Onion medium-sized, finely chopped
  • 2 cups Pearl Barley
  • 1/2 cup Dry White Wine
  • 5-3/4 cups Chicken Broth or Vegetable Broth, divided
  • 1 pinch Crushed Red Pepper Flakes
  • 1 Tbsp Lemon Juice freshly squeezed
  • 1/2 cup Parmesan Cheese grated


Step 1

Preheat oven to 375°F. On a heavy rimmed baking sheet, toss the squash, garlic cloves, sage leaves and 2 Tbsp of oil together. Spread out in an even layer, season with salt and pepper, and roast, tossing once with a spatula, until tender and lightly browned, 25 - 30 minutes.

Step 2

Meanwhile, make the risotto. In a 4-quart pot, heat the remaining 1 Tbsp of oil over medium heat. Add the onion and saute until translucent and tender, 8 minutes. Add the barley and stir to coat with the oil; cook 1 minute.

Step 3

Add the white wine and simmer, uncovered, until almost completely absorbed. Add 5-1/2 cups of the broth and the pepper flakes. Bring to a boil, reduce the heat and simmer gently, stirring occasionally, until the barley is tender with a bit of chew, about 30 minutes.

Step 4

Squeeze the garlic cloves from their skins. Chop the garlic and sage leaves roughly and add them to the pot along with the roasted squash. Add the lemon juice and Parmesan and stir thoroughly. Season with additional salt and pepper to taste, add the remaining 1/4-cup of broth, if necessary, to adjust the consistency of the risotto.
Butternut Barley Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6


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Products Used in this Recipe

Heart Health Month
Pearl Barley

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