Butternut Squash and Barley Risotto

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)”

Ingredients Nutrition


  1. In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
  2. Heat oil in a medium sized pot over medium heat.
  3. Add onion and sauté until tender.
  4. Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
  5. Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
  6. Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
  7. Cook barley until tender but still firm, about 35-40 minutes.
  8. Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a