Butternut Squash & Pearl Barley Risotto


by: Angry Asian



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serves: 6

5 cups chicken broth

2 tablespoons extra-virgin olive oil

1 cup pearl barley, rinsed and drained

1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups)

half a good sized butternut squash, already roasted and cubed

half an onion, diced

2 cloves garlic minced

grated fresh Parmesan cheese, to top

Nutrition Facts
Butternut Squash & Pearl Barley Risotto

Servings Per Recipe: 6

Amount per Serving

Calories: 201

  • Total Fat: 5.9 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 745.5 mg
  • Total Carbs: 33 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 0.3 g
  • Protein: 7.1 g

how is this calculated?

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1.  Heat up broth, keep warm

2.  Heat oil in a pot over medium heat. add barley and stir to coat until toasted. at this point, i removed the barley from the pan. return empty pan to fire, heat up a bit more oil and saute the onions and garlic. when fragrant, add in the barley again, then add in about 2 ladles-worth of broth. simmer, stirring constantly until broth has been absorbed.

3.  Do this continuously, until there's about 2 ladles worth of broth left. add in the kale and squash, stirring in the remaining broth.

4.  Serve hot or at room temp, topped with grated parmasen cheese

Cooks' note:
you can either roast up the squash ahead of time, or cook with it raw. if cooking with it raw, add the squash earlier in the process.

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