Vegan Barley and Baked Butternut Squash Risotto
Total Time: 45 mins
Hands-on Time: 15 mins
Makes: 4 servings
A hearty, one-of-a-kind vegan risotto made rich and creamy with butternut squash, seasoned with miso, onion powder and garlic flakes, and elevated with nutritional yeast and fiber-rich barley. This recipe is mostly hands-off, but if you prefer even quicker prep, use frozen butternut squash cubes in place of the fresh.
¼ cup + 2 tablespoons Frontier Co-op Vegetable Broth Powder
4½ cups water
2 tablespoons olive oil, diced
1 tablespoon Frontier Co-op Onion Powder
½ teaspoon Frontier Co-op Garlic Flakes
1½ cup pearled barley
1 pound butternut squash, peeled and cubed
2 tablespoons light miso
1 tablespoon Frontier Co-op Nutritional Yeast
Frontier Co-op Kosher Flake Salt, optional
¼ cup minced parsley, for topping
- Preheat oven to 425 degrees. In a pot, boil the water and add vegetable broth powder, mixing to dissolve, then set aside.
- Heat a Dutch oven over medium heat. Add olive oil, onion powder and garlic flakes, stirring to combine. Add barley and broth, and bring to a boil. Once boiling, turn off heat, and add the butternut squash. Cover and transfer to oven. Bake for 30 minutes.
- Remove risotto from oven. Barley should be tender, with only a small amount of liquid remaining. With the back of a spoon, mash some of the butternut squash, then stir in miso and nutritional yeast. Taste and add salt if desired.
- Divide risotto into four bowls and top with minced parsley before serving.
From this recipe
Frontier Co-op Frontier Co-op Vegetable-Flavored Broth Powder 1 lb. SKU: 2006$14.56
Frontier Co-op Frontier Co-op Premium Nutritional Yeast Flakes 3.6 oz. SKU: 19590$8.99
Frontier Co-op Frontier Co-op Onion Powder, White, Organic 6.14 oz. SKU: 31083$5.89
Frontier Co-op Frontier Co-op Garlic Flakes 2.64 oz. SKU: 18348$6.49
Frontier Co-op Frontier Co-op Kosher Flake Salt 1 lb. SKU: 4419$10.40