Easy to make, this vegan barley risotto bakes to comforting perfection.
An ideal warming family meal on a cold winter’s day.
This time of year demands big, warming bowls of comforting deliciousness. Or at least, it does if you’re anything like me. I can’t be the only person who feels permanently cold from about October through till March, can I?
Unfortunate timing
To make matters worse, our central heating boiler recently packed up, and for a week we were without any central heating at all. Fortunately we still had hot water, a roaring wood-fire, and a selection of electric heaters that we could move from room to room, but it was still less than ideal.
But every problem is an opportunity right? Time to make all kinds of warming delicious dishes that require significant spells in a hot oven! At least the kitchen was kept roasty-toasty.
Hearty and comforting
I always find barley-based dishes to be particularly filling and comforting in cold weather, so I adapted my baked risotto recipe to use barley instead of rice.
My daughter Kipper still needs persuading to eat mushrooms, so to avoid any mealtime ‘discussions’ I used butternut squash as the main vegetable. And since she’s currently obsessed with cinnamon (no, I have no idea) I used it to spice up the barley risotto, along with a few other herbs and seasonings. Oh, and quite a lot of garlic. Mmm.
Easy heating solution!
This baked barley risotto was super-easy to put together, and it kept us all delightfully warm – while it was cooking, while we were eating it, and for a while afterwards too. I reheated the leftovers with a cupful of vegetable stock next day to make a thick and delicious barley soup. Two meals for the price of one!
Baked barley risotto ingredients
Apart from the butternut squash, the rest of the ingredients for this delicious baked barley risotto are all store cupboard staples – at least in our house! I’m sure you probably have most or all of them in your cupboards too. To make this tasty and warming dinner, you will need:
- pearl barley – of course!
- butternut squash – I used a whole squash but you could also used ready prepared cubes, or even frozen cubes of squash. If you are using ready prepared squash you will need 500-600g or roughly 1½-2 cups.
- garlic – a whole bulb
- seasonings – dried thyme, fennel seeds, cinnamon and smoked paprika
- olive oil
- vegetable stock
- soy sauce – I like tamari which is wheat free, but any good quality soy sauce is fine
Barley risotto – a cold weather favourite
Since there’s at least another two months of cold weather left, I’ll have plenty of opportunities to make this again. Yay!
Makes 4 generous portions of baked barley risotto with butternut squash.
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📖 Recipe
Baked barley risotto with butternut squash
Ingredients
- 1 medium butternut squash
- 1 bulb of garlic, separated into cloves
- 3 tablespoon olive oil
- ½ teaspoon cinnamon
- ½ teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 250 g pearl barley
- 750 ml hot vegetable stock
- 1 tsbp tamari or soya sauce
Instructions
- Preheat the oven to 180°C (350°F).
- Peel the squash and remove the seeds. Cut the flesh into roughly 2cm (1 inch) cubes.
- Peel the garlic cloves and crush two of them. Reserve the rest.
- In a large, ovenproof pot, heat the olive oil and saute the cubed squash with the crushed garlic, cinnamon, smoked paprika, fennel seeds and thyme for 5-10 minutes, until the squash starts to soften and colour and the spices become fragrant.
- Add the pearl barley and stir well to coat with the oil.
- Stir in the stock, the reserved garlic cloves (whole), and the tamari or soya sauce. Mix well and bring to a simmer.
- Cover the pot with a lid, remove from the heat and transfer to the preheated oven. Bake at 180°C (350°F) for around 1 hour.
- Remove from the oven and stir well. The barley should be soft and all the stock absorbed. If the risotto seems a little dry, stir in some hot water or stock to achieve your desired consistency.
- Serve hot and enjoy!
Notes
Nutrition
More delicious recipes with butternut squash
If you’d like more wonderfully warming recipes using butternut squash, why not try this delicious butternut squash and mushroom cobbler, these cheesy butternut squash and spinach stuffed shells, this beautiful hasselback squash with rosemary and sweet chilli, or this lovely roasted squash and red lentil soup.
I am linking this up to Cook Once Eat Twice.
Beth Sachs
Such a hearty, healthy and comforting risotto. perfect for cold winter days.
Helen
Thanks Beth. It really is total comfort food!
Alisa Infanti
I have never tried barley as rice or in a risotto. Can’t wait to give this recipe a try!
Helen
I’m sure you’ll love it Alisa! The barley gives it a lovely texture and a delicious flavour.
Shashi
Wow – I would love to dive head first into this! I adore butternut squash and cannot wait to try out this unique risotto!
Helen
Thanks Shashi. I hope you will enjoy it!
Katherine
I haven’t used barley in years! I had forgotten how much I love it. Can’t wait to try it in this squash risotto. Yum!
Helen
Thanks Katherine. It’s easily done! I found a packet of quinoa in the drawer the other day and realised I haven’t made it in AGES. Definitely good to have a reminder from time to time.
Kechi
What a yummy comforting bowl! I want a bowl of this, love that you added butternut squash! YUM
Helen
Thanks Kechi! Agree – its so comforting at this time of year 🙂
Corina
I would agree with Kipper, I love cinnamon and it must make this winter risotto so comforting. Thank you for joining in with #CookOnceEatTwice!
Helen
Thanks Corina – comforting it certainly is!
hijackedbytwins
I often use pearl barley in risotto and find that it has a lot more flavour than arborio rice. This sounds like a delicious meal. Thank you for sharing with #CookBlogShare x
Winnie
This is a wonderful and very unique dish 🙂
I’d love to try it, you’ve raised my curiosity with the baked barley
Helen
Thanks Winnie. I hope you enjoy it as much as we did!
Eb Gargano
No you are definitely not the only one! I generally feel cold from September to June! You poor things being without central heating for so long. Brrr! Great risotto. I love the idea of doing it in the oven and butternut squash is one of my favourite risotto flavours! Eb x
Christie
I’ve never tried to bake barley before. This is a side dish my family would love plus it is filled with delicious vegetables.
Helen
Thanks Christie. I hope you all enjoy it!
kellie anderson
I actually prefer barley risottos to rice ones – and baking them too! This looks so lush. And indeed a warming bowl of comforting deliciousness!
Helen
Thanks Kellie. I love barley but the rest of the family prefer rice so we have to take it in turns…
Kit Graham
I make risotto with butternut squash so I am sure that I will love it with barley!
Helen
Thanks Kit – I hope you do!
Kathryn
A week without heat? Yikes! Glad you had some yummy warm dishes to help you through it. I love barley and it does make such a filling meal – particularly as part of a risotto. Yum! I’ve been pretty much eating ALL the butternut squash I can get my hands on this winter so this looks especially amazing to me!
Helen
Thanks Kathryn. I agree with you on the squash front – so yummy in just about anything!
peter @feedyoursoultoo
I love risotto but have not tried barley. Great way to make it more healthy.
Helen
Thanks Peter. Not sure about more healthy but it’s definitely delicious!
Brian Jones
I feel your pain on the heating thing, we only have solid fuel heating as there is no gas on our ‘street’, the roaring oven often provide warmth, love the sound of this dish.
Helen
Thanks Brian. I can’t imagine relying on solid fuel only! We’d spend the whole of the winter in the kitchen 🙂
Helen Costello (@CasaCostello)
I’ve never tried barley risotto – looks wonderful. I love the way baked risotto frees up time in the kitchen. Definitely one to pin.
Helen
Thanks Helen. Yes, it is definitely one of the advantages of baking it. Plus, having the oven on keeps the kitchen warm and cosy!