This butternut squash barley risotto has become a cold-weather staple in our home—and for good reason. Using barley instead of Arborio rice gives this dish a hearty texture while still delivering the creamy, comforting richness of a traditional risotto. Add in sweet roasted squash and you’ve got a bowlful of cozy fall flavors in every bite.
Whether you’re looking for a new vegetarian comfort food recipe, a hearty fall dinner idea, or just something to pair with a glass of white wine, this risotto is a savory winner.
Patience Pays Off (and So Does the Wine)
Like all risottos, this dish takes some patience. After that second ladle of broth, you might start to question your life choices. Will this barley ever absorb the liquid? Will I be stirring forever?
Breathe deep. Sip the wine. Keep stirring. The creamy payoff is totally worth it—and sipping wine while stirring isn’t the worst way to spend time in the kitchen.
Bonus Tip: Turn Leftovers Into a Gourmet Breakfast
One of my favorite risotto hacks? Reheat it for breakfast the next day and top it with a runny fried egg.
The nutty barley and tender squash are perfect with crispy egg edges and a silky yolk. It’s hearty, healthy-ish, and honestly feels a little fancy—especially when served to overnight guests. You’ll feel like a brunch hero without lifting much of a finger.
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