OMG this is good-Baked Barley Risotto with Butternut Squash

This recipe came from the Real Simple website.  I've had the stuff to make this for a while and just never got around to it.  My squash was getting wrinkly in the fridge and I knew it had to be soon.  I didn't have any spinach, but I made it anyway.  It was crazy good and so easy.  I bet it would be amazing with kale.  I think you would have to put the kale in from the beginning because it is so hearty.  I think I might pick some up and add some cooked kate to my leftovers.  You seriously have to try this.

Baked Barley Risotto with Butternut Squash


2 T olive oil
1 small butternut squash, 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 c dry white wine
3 c. low sodium vegetable broth
5 oz baby spinach
1/2 cup grated parmesan cheese
1 T unsalted butter

1.  Heat over to 400 degrees.  heat the oil in a dutch over over medium-high heat.  Add the squash, onion, 3/4 tsp salt and 1/4 tsp pepper.  cook stirring often, until the onion begins to soften, 4-6 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 over. Bake until the barely is tender, 35-40 minutes

3.  Stir in the spinach, Parmesan and butter.