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Baked Barley Risotto With Butternut Squash

Skill Level: Intermediate

20 mins min Prep
50 mins min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 299
Protein 11.5g
Total Carbohydrates 35.3g
Dietary Fiber 6.5g
Net Carbohydrates 28.8g
Sugar 2.9g
Total Fat 11.7g
Saturated Fat 4.8g
Trans Fat 0.1g
Cholesterol 19.8mg
Sodium 364.5mg
SmartPoints® 8.0


  • 2 Tablespoons olive oil
  • 3 cups butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 dash kosher salt, to taste
  • 1 dash ground black pepper, to taste
  • 1 cup pearl barley
  • 1/2 cup white wine
  • 3 cups low-sodium vegetable broth or stock
  • 6 cups fresh spinach
  • 1 cup grated Parmesan cheese
  • 1 Tablespoon unsalted butter


  1. Heat oven to 400 ┬░F.
  2. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, a pinch of salt pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
  3. Add the barley to the vegetables and cook, stirring, for 1 minute.
  4. Add the wine and cook, stirring, until evaporated, about 1 minute.
  5. Add the broth and bring to a boil; cover the pot and transfer it to oven.
  6. Bake until the barley is tender, 35 to 40 minutes.
  7. Stir in the spinach, Parmesan, and butter.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: Jonny Valiant