Name: Orzotto with Winter Squash and Rosemary
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-inspired
Ingredients: 2 cups winter squash (butternut, acorn, or kabocha), peeled and cubed; 1 tablespoon olive oil; Salt and black pepper, to taste; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped (plus more for garnish); 1 cup pearl barley (or arborio rice); ½ cup dry white wine (optional); 4 cups warm vegetable or chicken broth (add more as needed); 2 tablespoons butter; ½ cup Parmesan cheese, grated; Salt and black pepper, to taste; Extra rosemary sprigs or Parmesan shavings (for garnish)

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Orzotto with Winter Squash and Rosemary is a cozy, comforting dish that takes the creaminess of risotto and swaps in pearl barley (orzo-shaped barley) for a heartier texture. Roasted winter squash gives it natural sweetness, while rosemary adds earthy, aromatic depth. I love how this dish feels rustic yet elegant, making it perfect for cold-weather dinners or even a holiday side.

Why You’ll Love This Recipe

I love this recipe because it’s nourishing, full of flavor, and a little different from traditional risotto. The barley gives it a chewy bite that feels wholesome and satisfying, while the roasted squash practically melts into the dish, creating a naturally creamy base. The rosemary ties it all together with a fragrant, woodsy note. It’s simple enough for a weeknight but beautiful enough for a dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pearl barley (or arborio rice if I want a more traditional risotto-style)
Winter squash (like butternut, kabocha, or acorn, peeled and cubed)
Olive oil
Onion (finely chopped)
Garlic (minced)
Fresh rosemary (chopped)
Vegetable broth (or chicken broth)
White wine (optional, for deglazing)
Butter
Parmesan cheese (grated)
Salt
Black pepper
Extra rosemary sprigs or Parmesan shavings (for garnish)

Directions

I preheat the oven to 400°F (200°C). I toss the cubed squash with olive oil, salt, and pepper, then roast it on a baking sheet for 20–25 minutes, until tender and caramelized.
While the squash roasts, I heat olive oil in a large pot or deep skillet and sauté the onion until soft. I add garlic and chopped rosemary, cooking just until fragrant.
I stir in the barley, toasting it for a minute, then deglaze with white wine if using.
I add warm broth a ladle at a time, stirring occasionally, and let the barley absorb the liquid before adding more. This continues for 30–35 minutes, until the barley is tender but still chewy.
I fold in the roasted squash, mashing a few pieces into the orzotto to make it creamier.
I stir in butter and Parmesan, adjust seasoning with salt and pepper, and finish with extra rosemary or cheese on top.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep, 35 minutes to cook, and about 50 minutes total.

Variations

I sometimes use farro instead of barley for a nuttier flavor.
A swirl of mascarpone or cream at the end makes it extra indulgent.
I’ve swapped rosemary for sage or thyme when I want a different herb profile.
Adding toasted walnuts or pumpkin seeds on top gives it crunch and contrast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of broth or water to loosen it back to a creamy consistency. It doesn’t freeze well since the texture becomes grainy, so I keep it fresh.

FAQs

What’s the difference between orzotto and risotto?

Orzotto is made with barley (or sometimes orzo pasta) instead of rice, giving it a heartier texture and a nuttier flavor.

Can I make this vegetarian?

Yes, I use vegetable broth instead of chicken broth and skip any meat add-ins.

Do I need to stir as often as risotto?

Barley doesn’t release as much starch as arborio rice, so I don’t need to stir constantly. I just stir occasionally while adding the broth.

Can I use pre-cooked squash?

Yes, leftover roasted squash works beautifully. I just fold it in at the end.

Can I cook this in advance?

Yes, but like risotto, it’s best fresh. If I make it ahead, I reheat with broth to bring back the creamy texture.

Conclusion

Orzotto with Winter Squash and Rosemary is a cozy, hearty dish that feels both rustic and refined. I love how the barley’s chewiness pairs with the sweetness of roasted squash and the aroma of rosemary. It’s the kind of dish I turn to on cold nights when I want something comforting, nourishing, and just a little bit special.