Butternut Squash Barley Risotto

Instructions

1. Roast the butternut squash
   Preheat oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized. Set aside 1/4 of the roasted squash for garnish.
2. Prepare the barley base
   In a large, heavy-bottomed pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the pearl barley and stir to coat with oil, toasting slightly for 2 minutes.
3. Begin the risotto process
   Pour in the white wine and stir until almost completely absorbed. Add 1 cup of warm vegetable broth and stir frequently until the liquid is mostly absorbed. Continue adding the broth 1/2 cup at a time, stirring regularly and allowing each addition to be mostly absorbed before adding more. This process will take about 35-40 minutes.
4. Incorporate the squash
   When the barley is nearly tender but still has some bite (after about 30 minutes of cooking), gently fold in the roasted butternut squash (except the reserved portion) and the chopped sage leaves. Continue cooking for another 5-10 minutes, adding more broth as needed, until the barley is tender but still slightly al dente.
5. Finish the risotto
   Remove from heat and stir in the Parmesan cheese, butter, and thyme leaves. Season with salt and pepper to taste. Let the risotto rest for 2 minutes to allow the flavors to meld and develop a creamy consistency.
6. Serve and garnish
   Divide the risotto among four warmed bowls. Top each serving with the reserved roasted butternut squash pieces, a sprinkle of toasted pumpkin seeds, additional grated Parmesan, and a fresh sage leaf. Serve immediately while hot.