October 28, 2014

Butternut Squash Barley Risotto {welcome to our newest blogger, Christen!}

Posted by Christen G

Hey, Potluck readers! I’m the new blogger on the block. My name is Christen Gowan, and I live in upstate New York and blog at Christen in the Kitchen. I’m excited to share my love of food and cooking with fellow ShopRite customers so let’s get started!

I generally think of fall as a time for comfort food (which isn’t always the best thing for our waistlines). I love a good, hearty meal just as much as the next girl, but sometimes you have to lighten things up. This Butternut Squash Barley Risotto does just that. Its got a ton of great fall flavor from the roasted butternut squash and the sage, while keeping it high in fiber thanks to the barley. This cooks just like a regular risotto with Arborio rice, but instead its replaced with a more figure-friendly alternative like barley.

ShopRite is a great place to stop during the fall because they’re currently stocking lots of beautiful fall produce. I stopped into my ShopRite store in Niskayuna, N.Y. and got a huge butternut squash and some fresh sage (only the best scent ever when its fall, too!). I also used the organic chicken broth in the natural foods section in addition to some quick-cooking barley because it was a weeknight and sometimes we have to take shortcuts. I also roasted the squash the night before so that it would be really quick cooking the next day.

I’m a huge fan of butternut squash in the fall so tell me down below in the comments what your favorite squash recipes are. I’d love to add more to my arsenal.

Tip: I served this with just some garlicky roasted broccoli – Toss broccoli in some olive oil, salt and pepper and roast at 400 degrees for 12 minutes. 



2 pounds butternut squash, peeled, seeded and cut into 1/2 inch cubes

4 cups ShopRite organic cooking broth

1 cup water

2 tsp. olive oil

1 cup chopped onion

1/4 tsp. salt

1/4 tsp. ground black pepper

1 1/4 cups uncooked ShopRite quick-cooking barley

3 garlic cloves, minced

1/5 oz. shaved parmesan cheese

1 tbsp. fresh sage, minced


Preheat oven to 425 degrees. Place squash on a cookie sheet and coat with olive oil, salt and pepper. Roast for 25 minutes, stirring occasionally.

Bring stock and 1 cup water to a simmer in a saucepan and keep warm. Heat a large saucepan over medium-high heat, and add some olive oil. Add onion, salt and pepper; cook for four minutes. Add the barley and garlic. Cook for another two minutes. Stir in a half cup of the warmed stock mixture, stirring frequently (just like a traditional risotto). Reduce heat to medium-low. Add remaining stock, a half cup at a time, until each portion is absorbed. Remove from heat and stir in 1/4 cup stock and 1 oz. cheese. Fold in roasted squash and fresh sage. Top with remaining cheese.

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