Baked Barley Risotto With Butternut Squash

INGREDIENTS

1. 2tablespoons olive oil
2. 1small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
3. 1onion, finely chopped
4. kosher salt and black pepper
5. 1cup pearl barley
6. 1/2cup dry white wine
7. 3cups low-sodium vegetable broth
8. 5ounces baby spinach
9. 1/2cup grated Parmesan (2 ounces), plus more for serving
10. 1tablespoon unsalted butter

DIRECTIONS

1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.
4. Source:  realsimple.com