Ingredients
- 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
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
