Sage Barley Risotto with butternut squash

Sage Barley Risotto - Risotto made with barley instead of rice and filled with fall flavors!

My entire family adores risotto. It’s a huge hit at our house so I make it a ton and do my best to add vegetables and anything healthy to try to spike it up! I discovered you can make any grain risotto style so I started experimenting with turning healthier grains (like barley!) into one of our favorite dinners.

It turns out that you can make amazing risotto out of barley and it tastes just as creamy and delicious as the OG arborio version. For the fall, I spiked it with sage leaves and topped it with roasted butternut squash. Make it even easier on yourself and buy the squash already cubed. That makes this about a 20 minute dinner! Hooray!

Made with barley instead of rice, this risotto is perfect for the fall.

Sage Barley Risotto

With butternut squash

Serves 4

1 small butternut squash, peeled and cubed

1 ½ cups pearl barley

6 cups vegetable stock

1 small onion, chopped

2 cloves garlic, smashed

¼ cup olive oil, divided

½ cup white wine

¾ cup asiago cheese, grated

¼ cup sage leaves

1 tsp red wine vinegar

salt and pepper

STEP 1

Preheat oven to 450 degrees. Peel the squash and chop into cubes. Place squash on a baking sheet lined with aluminum foil and drizzle with olive oil to coat. Sprinkle with salt and pepper and pop into the oven. Bake 15-20 minutes until browned.

STEP 2

Cook onion in a large saucepan over medium low heat with olive oil, garlic and sage until onions are translucent.

STEP 3

Add barley and cook about 2 minutes until coated with oil. Add white wine and cook until bubbly. Add one cup of stock. Stir regularly until all liquid is absorbed. Add another cup of stock. Continue stirring and adding broth, one cup at a time until all stock has been used.

STEP 4

Stir in ½ cup cheese, red wine vinegar, and season with salt and pepper.

STEP 5

Remove squash from oven and stir into the risotto. Serve hot with extra cheese on the side.