Mushroom and Fall Squash Barley Risotto

  • Level: Easy
  • Total: 3 hr 35 min
  • Prep: 35 min
  • Cook: 3 hr
  • Yield: 4 to 6 servings
Save Recipe


5 tablespoons unsalted butter

12 ounces acorn squash, peeled, seeded and diced

2 tablespoons grapeseed or canola oil

1/2 cup finely chopped shallots

1 1/2 cups pearl barley

Salt and freshly ground pepper

1/4 cup dry white wine

3/4 pound baby bella mushrooms, sliced 1/8 inch thick

4 cups chicken stock or canned low-sodium chicken broth

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh sage

3/4 cup finely grated parmigiano-reggiano


  1. Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch saute pan over medium-high heat. When hot, add the shallots and cook, stirring, until tender, 1 to 2 minutes. Add the barley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook for 1 minute. Pour in the white wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes. Transfer to the crock of a 6-quart slow cooker.
  2. Add 2 tablespoons butter and the remaining 1 tablespoon oil to the saute pan over medium-high heat. Add the mushrooms and cook until lightly browned and wilted and the fat has been absorbed, 4 to 5 minutes.
  3. Add the mushrooms, squash and chicken stock to the slow cooker. Stir gently to combine. Set the slow cooker to low and cook until the liquid is absorbed and the barley and squash are tender, 2 hours, 30 minutes to 3 hours, stirring occasionally to ensure all of the grains are evenly cooked. Remove the lid and stir in the parsley, sage, 1/2 cup parmigiano-reggiano and the remaining 2 tablespoons butter. Serve the risotto hot, garnished with the remaining 1/4 cup cheese and additional pepper, if desired.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Mushroom Risotto

Mushroom Risotto with Peas

Barley and Shiitake Mushroom Risotto

Barley Risotto With Ham and Mushrooms

Mushroom and Squash Risotto

Mushroom Barley

Slow Cooker Mushroom Barley Risotto

Toasted Barley with Mushrooms