Creamy Barley-Butternut Risotto

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.

  • 4Servings


  • 1/2 cup chopped walnuts
  • 2 cups cauliflower florets
  • 2 Tbs. fresh parsley leaves, plus more for sprinkling
  • 1/2 12.3-oz. pkg. silken firm tofu, drained
  • 2 1/2 cups prepared creamy butternut squash soup, divided
  • 1 cup quick-cooking barley
  • 1 Tbs. chopped fresh sage
  • 2/3 cup chopped carrots
  • 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

  • Calories: 339
  • Carbohydrate Content: 49 g
  • Fat Content: 12 g
  • Fiber Content: 8 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 583 mg
  • Sugar Content: 7 g