Risotto!

A perfect  dinner on a rainy February Sunday.  I pan cooked half of a small pork tenderloin to go with this amazing risotto.

 Baked Barley Risotto With Butternut Squash 

 – adapted from Real Simple Magazine - Serves 4

• 1  tablespoon olive oil
• 1  small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 1  cup finely chopped onion
• kosher salt and black pepper
• 1  cup  pearl barley
• 3 ½  cups  low-sodium chicken broth
• 5  ounces  baby spinach
• 1/2  cup  grated Parmesan (2 ounces), plus more for serving *
• 1  tablespoon butter

1. 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.

2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 mins.

3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

* The fresh Parmesan in the fridge was bad so I used the “green can” kind which worked just as well in this recipe.

Original recipe found here.