Baked Barley Risotto With Butternut Squash

• Oh and important. I chunk the butter and cheese
• add it to the flour and 1/2 pkg of onion soup mix in the quisinart until it begins to gob together. Then dump it on waxed paper and form into 3 rolls. No shredding needed.

1. Heat oven to 400u0b0 F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

i, flour

Taken from www.epicurious.com/recipes/member/views/baked-barley-risotto-with-butternut-squash-52729091 (may not work)