Baked Barley Risotto With Butternut Squash

Name: Baked Barley Risotto With Butternut Squash
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 142 grams baby spinach; 2 kilograms small butternut squash (about —peeled, seeded, and cut into 1-inch pieces (about 3 cups); 118 milliliters dry white wine; 4 servings kosher salt and black pepper; 2 Tbsps olive oil; 1 onion, finely chopped; 57 grams 1/2 cup grated Parmesan , plus more for serving; 237 milliliters pearl barley; 1 Tbsp unsalted butter; 710 milliliters low-sodium vegetable broth

The recipe Baked Barley Risotto With Butternut Squash could satisfy your Mediterranean craving in about 54 minutes. This main course has 652 calories, 18g of protein, and 15g of fat per serving. This recipe serves 4. Head to the store and pick up baby spinach, parmesan, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.