Baked Barley Risotto With Butternut Squash
Ingredients
- 2 tablespoons olive oil
- 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
- 1 onion, finely chopped
- kosher salt and black pepper
- 1 cup pearl barley
- 1/2 cup dry white wine
- 3 cups low-sodium vegetable broth
- 5 ounces baby spinach
- 1/2 cup grated Parmesan (2 ounces), plus more for serving
- 1 tablespoon unsalted butter
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