Roast Pumpkin Barley Risotto

This Roast Pumpkin Barley Risotto is vegetarian comfort food at its best: nutty, chewy pearl barley simmered until creamy, then folded with caramelized roasted butternut pumpkin, baby spinach, butter, and parmesan. It's hearty enough for dinner, and you won't believe how easy it is to make!

Risotto is a staple in our house. In fact, it's one of my favorite meals to cook, especially in the cooler months. For me it's one of those dishes I can whip up without thinking too much, and it's always delicious and comforting to eat.

Rice vs Barley

Instead of making the usual rice-based risottos this winter, I wanted to try something a little different. As much as I love risotto and rice, it's great to switch things up a little, and I love the challenge of using ingredients in new and unusual ways. So, I decided to try my hand at a barley risotto.

If you've never had barley risotto before, be prepared for a richer, stronger flavor compared to your usual rice-based risotto. It almost has a nutty flavor and provides a lovely, slightly chewy texture. Barley also releases starch as it cooks, so you still get that creamy, spoonable risotto feel without the constant stirring.

My First Attempt at Pumpkin Barley Risotto

I've seen barley risottos on a number of restaurant menus, usually accompanying meat dishes, but had never actually tried it before. So for my first attempt at making, and eating, barley risotto, I decided to pair it with delicious roasted butternut pumpkin and baby spinach.

Given this was my first attempt at making barley risotto, I was prepared for it not to work out, but it did, and it was delicious, and definitely something I will make again. Have you ever tried barley risotto before? What did you think?

Key Ingredients & Substitutions

• Butternut pumpkin. "Butternut pumpkin" is simply what Australians call butternut squash, so grab a butternut squash at the store. Any sweet, dense pumpkin works too: kabocha, red kuri, or a sugar pie pumpkin. Peel it and cut it into bite-sized cubes so it roasts evenly.
• Pearl barley. Use pearl barley (also sold as pearled barley), which has the outer bran polished off so it cooks in about 45 minutes and turns creamy. Hulled barley is chewier and needs much longer, and quick-cooking barley will turn mushy, so neither is a great swap here.
• Vegetable stock. The barley soaks up every drop, so the stock drives the flavor. A good store-bought stock is fine, or use homemade vegetable broth made from kitchen scraps. If your stock is salty, hold back on salt until the end.
• White wine. A dry white like Sauvignon Blanc or Pinot Grigio adds brightness. To skip it, use an extra ½ cup of stock plus a squeeze of lemon juice at the end.
• Onion and garlic. These form the savory base. A couple of shallots can stand in for the onion if you'd like a milder, sweeter flavor.
• Baby spinach. It wilts in seconds right at the end. Chopped kale or Swiss chard work too; just give them a few extra minutes to soften.
• Butter and parmesan. Stirred in off the heat, they make the risotto glossy and rich. Traditional Parmigiano-Reggiano is made with animal rennet, so look for a vegetarian parmesan-style cheese if that matters to you.

Helpful Tips

Roast the pumpkin while the barley cooks. The pumpkin and the barley both take about an hour, so get the pumpkin in the oven first, then start the risotto base. Everything finishes at roughly the same time. For more on getting golden, caramelized edges, see our guide on how to roast butternut squash.

No rice cooker? Use a heavy pot. I make all my risottos in the rice cooker because it's so hands-off, but the stovetop works just as well. Sauté the onion and garlic in a Dutch oven or heavy saucepan over medium heat, add the barley and wine, then pour in the stock, bring it to a simmer, cover, and cook on low for 40 to 45 minutes, stirring every 10 minutes or so.

Toast the barley first. Stirring the dry barley in the hot oil with the onion for a minute or two before the wine goes in coats every grain and brings out barley's naturally nutty flavor. It's a small step that makes a noticeable difference.

Adjust the texture with extra stock. Barley keeps a pleasant chew even when it's fully cooked. If you prefer a softer, looser risotto, add up to 1 more cup of warm stock near the end and let it absorb. It will also thicken as it sits, so aim for slightly looser than you want to serve it.

Save some pumpkin for the top. Stirring the roasted pumpkin in breaks some of it down into the risotto, which gives it lovely color and sweetness. Set aside a handful of the prettiest cubes to scatter on top so every bowl still has those caramelized pieces.

Variations

• Butternut squash risotto. This recipe already uses butternut, but if you love it, go all in: puree half of the roasted squash with a splash of stock and stir it through for an extra-creamy, deep orange risotto, then fold in the remaining cubes.
• Vegan pumpkin barley risotto. Swap the butter for olive oil or vegan butter and replace the parmesan with 2 to 3 tablespoons of nutritional yeast or a vegan parmesan. Everything else is already plant-based. For a rice version, try our Vegan Butternut Squash Risotto.
• Mushroom and pumpkin. Sauté 8 ounces of sliced cremini mushrooms with the onion for an earthier, meatier risotto. If you love barley and mushrooms together, you'll also like this Mushroom Barley Pilaf.
• Sage and brown butter. Brown the butter in a small pan with a few fresh sage leaves and drizzle it over the finished risotto for a classic fall flavor combo.
• Add some crunch. Top each bowl with toasted pumpkin seeds, walnuts, or hazelnuts for texture.
• Extra protein. Stir in a can of drained chickpeas or white beans with the roasted pumpkin to make it an even heartier one-bowl meal.

Serving Ideas

This barley risotto is filling enough to be dinner on its own. My meat-eating husband said he thought it would be a great dish to pair with roasted duck breast. That's clearly not happening! Instead, serve it with a crisp green side to balance the richness, like a Kale Avocado Salad with Lemon Dijon Dressing or a simple cucumber tomato salad.

For a cozy fall spread, add some pumpkin rolls or crusty bread, and a glass of the same white wine you cooked with, or a warm mug of mulled sparkling apple cider. It also makes a lovely vegetarian main for Thanksgiving or Friendsgiving.

Storing & Reheating

Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Barley holds its texture much better than rice, which makes this a great make-ahead lunch. The risotto will thicken in the fridge, so reheat it in a saucepan over medium-low heat with a splash of vegetable stock or water, stirring until it's creamy again, or microwave individual portions with a spoonful of stock, stirring halfway through.

To freeze, portion the cooled risotto into freezer-safe containers and freeze for up to 3 months. The spinach will soften a little more after thawing, but the barley and pumpkin freeze well. Thaw overnight in the fridge, then reheat on the stovetop with extra stock and top with fresh parmesan before serving.

More Cozy Pumpkin Recipes

If you love this Pumpkin Barley Risotto, be sure to check out these other delicious ideas:

• Pumpkin and Spinach Risotto
• Pumpkin Sage Baked Ziti
• Thai Pumpkin Soup
• Easy Vegan Pumpkin Recipes

📖 Recipe

Roasted Pumpkin Barley Risotto

from Oh My Veggies

Nutty pearl barley simmered with white wine and vegetable stock until creamy, then folded with caramelized roasted butternut pumpkin, baby spinach, butter, and parmesan. A hearty, easy vegetarian risotto for fall.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 4 servings

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Ingredients 

US Customary - Metric

• 1 ¼ lb butternut pumpkin, aka butternut squash, peeled and chopped into bite sized cubes
• 2 tablespoons olive oil, divided
• salt and pepper, to taste
• 1 onion, large, chopped
• 2 cloves garlic, grated
• 1 cup barley, pearl barley, rinsed
• 4 cups vegetable stock, plus up to 1 cup more for a softer risotto (optional)
• ½ cup white wine, dry, or use extra stock
• 5 oz baby spinach
• ¼ cup grated parmesan, vegetarian parmesan-style cheese, plus more for serving
• 3 teaspoons butter

Instructions

• Preheat the oven to 355°F (180°C).
• Spread the butternut pumpkin cubes in a baking dish or on a rimmed baking sheet, toss with 1 tablespoon of the olive oil, and season with salt and pepper. Roast for 50 to 60 minutes, turning once halfway, until softened and golden brown at the edges.
• Meanwhile, set a rice cooker to Cook mode (or heat a Dutch oven or heavy saucepan over medium heat). Add the remaining 1 tablespoon of olive oil, the onion, and the garlic, and cook, stirring often, for 6 to 8 minutes, until the onion is softened and lightly golden.
• Add the barley and stir for 1 to 2 minutes to coat it in the oil. Pour in the white wine and cook, stirring, until it's almost completely absorbed, 2 to 3 minutes.
• Add the vegetable stock and stir well. Cover with the lid and cook for about 45 minutes, stirring every 10 minutes or so, until the barley is tender and most of the stock is absorbed. (On the stovetop, bring the stock to a simmer, then cover and cook over low heat.) For a softer risotto, add up to 1 more cup of warm stock near the end.
• Stir in the roasted pumpkin, reserving a few cubes for the top if you like, and cook for 2 to 3 minutes, stirring to combine.
• Turn off the heat and stir in the butter and parmesan until creamy. Add the baby spinach and stir for 1 to 2 minutes, until just wilted. Taste and adjust the seasoning with salt and pepper.
• Spoon into bowls and top with the reserved pumpkin and extra grated parmesan.

Notes

1. I made this risotto in the rice cooker. (In fact, I make all my risottos in my rice cooker!) This makes the risotto-making process much easier as you don't need to stand at the stove the entire time to stir it. You do, however, need to stir the risotto occasionally, so make sure you check on it every so often and give it a good stir.

2. No rice cooker? Use a Dutch oven or heavy saucepan over medium heat for the onion, garlic, barley, and wine. Once the stock is in, bring it to a simmer, cover, and cook over low heat for 40 to 45 minutes, stirring every 10 minutes.

3. If you want a softer risotto, you can add up to an additional 1 cup of vegetable stock.

4. Traditional Parmigiano-Reggiano is made with animal rennet. Use a vegetarian parmesan-style cheese to keep this recipe vegetarian.

5. To make it vegan, swap the butter for olive oil or vegan butter and the parmesan for 2 to 3 tablespoons of nutritional yeast or vegan parmesan.

6. Leftovers keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat with a splash of stock.

Nutrition (estimated per serving)

Calories: 404kcalCarbohydrates: 60gProtein: 11gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 14mgSodium: 1106mgPotassium: 1021mgFiber: 12gSugar: 7gVitamin A: 20121IUVitamin C: 45mgCalcium: 206mgIron: 4mg

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Keyword: barley risotto, Delicious Everyday, pumpkin risotto

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