Butternut Squash Baked Barley Risotto

Step 1

Preheat the oven to 400 degrees F.

Step 2

In a large ovenproof saucepan or dutch oven, heat the olive oil over medium high heat. Sauté the squash for 6-8 minutes until it starts to soften and become tender.

Step 3

Add the onions and sauté until soft and translucent about, 2-3 minutes. Stir in the garlic, salt, pepper and red pepper flakes, sautéing until fragrant, about 1 minute.

Step 4

Add the barley and cook for 1 minute until opaque. Pour in the wine, letting it bubble and be absorbed by the barley.

Step 5

Add the veggie broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven. Bake for 30-35 minutes until the barley is tender.

Step 6

Stir in the kale and Parmesan, letting the kale wilt and the cheese melt.

Step 7

Divide into serving bowls and garnish with chopped parsley and shaved Parmesan before serving.