This is creamy risotto without cream, with less than 250 calories per serving. bowl. Plus, if you love the deep orange sweetness of squash, you’ll love this beta-carotene-rich risotto (1). Pearl barley has more than twice the fiber of arborio rice (traditionally used in risotto) and releases healthy starch to thicken the broth as it cooks (2)
Active time: 25 minutes | Total time: 55 minutes
Pork Portobello mushrooms and squash grisotto
Ingredients
- 1 tablespoon olive oil, divided
- 1 medium onion, chopped
- 1 medium-sized acorn squash, approx. 1 1/4 lb (550 g), halved, seeds removed
- 1 cup (216 g) pearl barley
- 1/4 cup (60 g) white wine
- 1 teaspoon dried thyme
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon salt
- 1 tsp black pepper
- 2 teaspoons lemon juice
- 6 tablespoons grated Parmesan cheese
- 1 large portobello mushroom, cut into 12 slices
Directions
Add 2 teaspoons of the olive oil to a large saucepan and place over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
While the onion is cooking, halve the squash and place in a steamer over boiling water. Cover and steam for about 10 minutes, or until the squash is tender when pierced with a paring knife. Let it cool a little, then take out the meat and mash it until approx. 2 cups. Set aside.
Add the barley, white wine and thyme to the onions and stir. Cook, stirring occasionally, until the white wine has evaporated. Pour in the vegetable stock and turn up the heat. Bring to a boil, then reduce heat to low, cover and simmer for 30 minutes. Remove the lid, stir in the mashed squash and simmer for about 5 minutes until thick and creamy and most of the liquid has been absorbed. Stir in salt, black pepper, lemon juice and Parmesan cheese. Once the cheese has melted, remove from heat and cover loosely.
Heat a large cast iron skillet over high heat. Drizzle with the remaining olive oil and add the portobello slices in a single layer. Cook for 3-4 minutes or until deep brown.
Serve 1 cup risotto topped with 2 slices of seared portobello mushroom.
Serves: 6 | Serving size: 1 cup risotto plus 2 slices portobello
Nutrition (per serving): Calories: 225; Total fat: 4g; Saturated fat: 1g; Monounsaturated fat: 2g; Polyunsaturated fat: 0g; Cholesterol: 4mg; Sodium: 375 mg; Carbohydrate: 41g; Dietary fiber: 6g; Sugar: 2g; Protein: 6g
Nutritional bonus: Calcium: 8%; Iron: 10%; Potassium: 481mg; Vitamin C: 3%
Originally published October 2019; Updated June 2026