Baked Barley Risotto With Butternut Squash

• Ingredients
• 2 tablespoons olive oil
• 1 small butternut squash (about 11/2 pounds)-peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 1 onion, finely chopped
• kosher salt and black pepper
• 1 cup pearl barley
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable broth
• 5 ounces baby spinach
• 1/2 cup grated Parmesan (2 ounces), plus more for serving
• 1 tablespoon unsalted butter

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.

ingredients, olive oil, butternut, onion, kosher salt, pearl barley, white wine, lowsodium, baby spinach, parmesan, unsalted butter

Taken from www.epicurious.com/recipes/member/views/baked-barley-risotto-with-butternut-squash-52607501 (may not work)