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Orzotto with Winter Squash and Rosemary

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Orzotto with Winter Squash and Rosemary is a creamy, cozy, and rustic one-pot meal made with pearl barley, roasted squash, and fragrant rosemary. This hearty barley risotto is perfect for fall and winter dinners or as an elegant holiday side dish. Nutty, aromatic, and comforting—every spoonful is nourishing and full of flavor.

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)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized and tender. Set aside.
  2. In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and cook until soft, 5–7 minutes. Add garlic and rosemary, cooking for 1 minute more.
  3. Stir in the barley and toast for 1–2 minutes. Deglaze with wine (if using), then gradually add warm broth, ½ cup at a time, stirring occasionally. Let the liquid absorb before adding more.
  4. Continue cooking and stirring for 30–35 minutes, until the barley is tender but still has a slight chew.
  5. Fold in the roasted squash, mashing some pieces for creaminess. Stir in butter and Parmesan cheese. Season to taste with salt and pepper.
  6. Garnish with extra rosemary or Parmesan shavings. Serve hot.

Notes

  • Sub farro for barley for a nuttier twist.
  • A spoonful of mascarpone or cream adds extra richness.
  • Use leftover roasted squash to save time.
  • Add toasted walnuts or pepitas for crunch.

Nutrition

Find it online: https://cookedbymaya.com/orzotto-with-winter-squash-and-rosemary/