Baked Barley Risotto with Butternut Squash

Baked Barley Risotto With Butternut Squash

From Real Simple -- http://www.realsimple.com/food-recipes/browse-all-recipes/baked-barley-risotto-00100000070986/index.html

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

Directions

Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes. 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. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.