Creamy Barley-Butternut Risotto Recipe | Vegetarian Times Skip to main content

Creamy Barley-Butternut Risotto

Butternut squash soup plumps barley to a creamy consistency and infuses it with flavor as it cooks. Finely chopped vegetables cook in the same amount of time as the barley, for a one-pot meal that’s ready in about 20 minutes.



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½ cup chopped walnuts
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2 cups cauliflower florets
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2 Tbs. fresh parsley leaves, plus more for sprinkling
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½ 12.3-oz. pkg. silken firm tofu, drained
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2 ½ cups prepared creamy butternut squash soup, divided
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1 cup quick-cooking barley
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1 Tbs. chopped fresh sage
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⅔ cup chopped carrots
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2 cups baby kale


1 Preheat oven to 350˚F. Spread walnuts on baking sheet, and toast 8 to 10 minutes, or until lightly browned; set aside.

2 Meanwhile, pulse cauliflower and 2 Tbs. parsley in food processor, or until cauliflower is shredded. Transfer to bowl. Purée tofu in food processor 15 seconds, or until creamy; set aside.

3 Bring 2 cups soup to a boil in medium saucepan. Stir in cauliflower mixture, barley, and sage. Reduce heat to medium-low, and simmer, covered, 10 minutes, or until soup is absorbed, stirring occasionally. Add remaining ½ cup soup, carrots, and tofu. Cook, covered, 5 minutes, or until thickened, stirring occasionally. Serve risotto on bed of kale, sprinkled with walnuts and parsley.

Nutrition Information: 

12 g
Total Fat: 
12 g
Saturated Fat: 
1 g
49 g
0 mg
583 mg
8 g
7 g
Serves 4

Comments on this Recipe

I could not find quick cooking barley, any suggestions on how to make with longer cooking barley?

This recipe is called Creamy Barley-Butternut Risotto but risotto is not listed in the ingredients list nor is it mentioned in the preparation steps. Yet it is suddenly mentioned in the final line "Serve risotto on bed of kale ..." where there is no mention of the barley-butternut soup mixture. Can someone please clarify?