Let me introduce you to the risotto that lets you walk away from the stove. This Barley and Squash Risotto swaps arborio rice for pearl barley, which gives you that creamy, cozy, spoon-it-straight-from-the-pot texture with a lovely nutty chew. And here’s the best part: no standing there stirring for 30 minutes like you are being punished for something. You pop a lid on, give it the odd stir, and go fold some laundry (or, let’s be honest, scroll your phone).

The secret is grated butternut squash. It melts right into the barley as it cooks, so every bite is golden, sweet and silky without any extra cream. A splash of white wine, a handful of frozen kale and a good shower of parmesan finish it off. It is a hearty meatless main or a very fancy side, and it is exactly what I want to eat when the leaves start turning.

Why You’ll Love This Barley and Squash Risotto

• Way less stirring. Barley is far more forgiving than arborio rice. Most of the cooking happens with the lid on, so you get creamy risotto without being chained to the pot.
• The squash does the heavy lifting. Grating the butternut squash means it practically dissolves into the barley, making it naturally creamy and gorgeously golden.
• Hearty and satisfying. Pearl barley has a wonderful chewy bite and plenty of fibre, so this is a bowl that actually keeps you full.
• Freezer-aisle friendly. Frozen kale goes straight into the pot. No washing, no stemming, no sad wilted bunch in the crisper drawer.
• Fall in a bowl. Butter, thyme, squash and parmesan. It is cozy season, and this is the official uniform.

Ingredients

• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 onion, small diced
• 2 cloves of garlic, minced
• 3 sprigs fresh thyme
• 3 cups grated butternut squash
• 1 ¼ cups pearl barley
• 1 ½ cups white wine
• 4 cups chicken stock
• 1 cup frozen kale
• ½ cup grated parmesan cheese
• Salt and pepper

Serves 4 to 6

Tips for the Best Barley and Squash Risotto

• Use the large holes of a box grater. Grated squash cooks quickly and melts into the risotto. A food processor with a grating disc makes this a 2 minute job.
• Warm your stock. Keep the chicken stock warm in a small pot or in the microwave. Adding cold stock drops the temperature and slows everything down.
• Pick a wine you would drink. A dry white like Sauvignon Blanc or Pinot Grigio is perfect. If it is not good enough for your glass, it is not good enough for your pot.
• Stir occasionally, not constantly. A quick stir every few minutes keeps the barley from sticking to the bottom. That is all it needs.
• Taste the barley before you finish. Pearl barley should be tender with a slight chew. If it is still firm, add a splash more warm stock or water and give it a few more minutes.
• Serve it right away. Like any risotto, it thickens as it sits. If it gets too stiff, loosen it with a splash of warm stock.

How to Make Barley and Squash Risotto

1. Soften the aromatics. Place a heavy bottom pot over medium high heat. Add 2 tablespoons of butter and olive oil. Once the butter is melted add the onion, garlic and thyme. Cook for about 5 minutes, stirring occasionally until the onion is soft and translucent.
2. Add the squash and barley. Stir in the squash. Cook, stirring occasionally for about 6-8 minutes. Stir in the barley.
3. Deglaze with wine. Add the white wine and stir. Cook until most of the wine has evaporated.
4. First addition of stock. Add 2 cups of warm chicken stock (enough to cover the barley by about 1 cm) and bring to a simmer. Cover and cook for 10 minutes, stirring occasionally.
5. Second addition of stock. Add another 1 cup of warm stock to the barley, bring back to a simmer. Cover and cook for another 10 minutes, stirring occasionally.
6. Final addition, lid off. Remove the lid and add another 1 cup of warm stock. Bring to a simmer, and cook uncovered this time for 5 minutes, stirring occasionally.
7. Add the kale. Stir in the frozen kale. Cook until it is thawed. Test the barley for doneness. The barley should be tender.
8. Finish and serve. Stir in the parmesan cheese and remaining 1 tablespoon of butter until both are melted. Taste and season with salt and pepper. Serve immediately.

More Cozy Recipes to Make This Season

Looking for more fall comfort? Try one of these next:

• Mushroom & Barley Soup with Miso: more barley goodness in a deeply savoury, slurpable soup
• Mushroom Risotto: the classic, earthy risotto for when you are in the mood for rice
• Three Minute Oat Risotto: a speedy whole grain risotto for seriously busy nights
• Sweet and Sticky Roasted Butternut Squash: for the rest of that butternut squash
• Orecchiette with Roasted Squash and Goat Cheese: a cozy squash pasta that is perfect for fall
• Beef and Barley Stew: a hearty stew to keep the barley train going

External Resources

• Whole Grains Council: learn the difference between whole and refined grains, including barley
• Canada’s Food Guide: ideas for building meals around whole grains and vegetables

Frequently Asked Questions

Can you make risotto with barley instead of rice? Absolutely. Pearl barley releases starch as it cooks, just like arborio rice, so you still get a creamy risotto. The difference is a nuttier flavour, a chewier texture and a lot less stirring.

What is the difference between pearl barley and pot barley? Pearl barley has had its outer hull and bran polished off, so it cooks faster and gets creamier. Pot barley keeps more of the bran and takes longer to cook. Use pearl barley for this recipe.

Do you have to stir barley risotto constantly? Nope, that is the beauty of it. This barley risotto cooks mostly covered, so you only need to give it a stir every few minutes to keep it from sticking.

Can I make Barley and Squash Risotto without wine? Yes. Replace the white wine with more chicken stock plus a squeeze of fresh lemon juice at the end to give you that same bright note.

Can I make this vegetarian? Easily. Swap the chicken stock for vegetable stock and use a vegetarian parmesan-style cheese.

Can I use a different squash? Yes. Any firm winter squash will work, like kabocha, buttercup or even sweet potato. Just grate it the same way.

How do I store and reheat leftover barley risotto? Store leftovers in an airtight container in the fridge for up to 4 days. Barley soaks up liquid as it sits, so reheat it on the stove with a splash of stock or water, stirring until creamy again.

Barley and Squash Risotto

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A creamy, cozy Barley and Squash Risotto made with grated butternut squash, white wine, kale and parmesan. Pearl barley means far less stirring than classic risotto.

• Author: Andrea Buckett
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 to 6 servings

Ingredients

Units USM

• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 onion, small diced
• 2 cloves of garlic, minced
• 3 sprigs fresh thyme
• 3 cups grated butternut squash
• 1 1/4 cups pearl barley
• 1 1/2 cups white wine
• 4 cups chicken stock
• 1 cup frozen kale
• 1/2 cup grated parmesan cheese
• Salt and pepper

Instructions

1. Place a heavy bottom pot over medium high heat. Add 2 tablespoons of butter and olive oil. Once the butter is melted add the onion, garlic and thyme. Cook for about 5 minutes, stirring occasionally until the onion is soft and translucent.
2. Stir in the squash. Cook, stirring occasionally for about 6-8 minutes. Stir in the barley.
3. Add the white wine and stir. Cook until most of the wine has evaporated.
4. Add 2 cups of warm chicken stock (enough to cover the barley by about 1 cm) and bring to a simmer. Cover and cook for 10 minutes, stirring occasionally.
5. Add another 1 cup of warm stock to the barley, bring back to a simmer. Cover and cook for another 10 minutes, stirring occasionally.
6. Remove the lid and add another 1 cup of warm stock. Bring to a simmer, and cook uncovered this time for 5 minutes, stirring occasionally.
7. Stir in the frozen kale. Cook until it is thawed. Test the barley for doneness. The barley should be tender.
8. Stir in the parmesan cheese and remaining 1 tablespoon of butter until both are melted. Taste and season with salt and pepper. Serve immediately.

Notes

• Grate it fast. Use the large holes of a box grater or the grating disc of a food processor for the butternut squash.
• Keep it warm. Warm the chicken stock before adding it so the risotto keeps simmering.
• Make it vegetarian. Use vegetable stock and a vegetarian parmesan-style cheese.
• No wine? Replace it with more stock and finish with a squeeze of lemon juice.
• Storage. Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of stock or water.