Barley Risotto Shrimp Squash Mushroom Hi

Shrimp, Mushroom, and Butternut Barley Risotto

What flavor combination screams fall better than roasted mushrooms and butternut squash? Those earthy, yet subtly sweet vegetables were pretty much made for each other. While that combination can definitely hold its own, it never hurts to add a kick of lean protein to help keep you satisfied well past lunch (or dinner) time.

Finish our Shrimp, Mushroom, and Butternut Barley Risotto with a sprinkle of sage and you’ve got a wholesome, high fiber risotto no one can say no to. 

Barley Risotto Shrimp Squash Mushroom

Shrimp, Mushroom, and Butternut Barley Risotto

Our recipe for Shrimp, Mushroom, and Butternut Barley Risotto is simply perfect for the season. Earthy and subtlety sweet veggies, lean protein, and a sprinkle of sage will have everyone at the dinner table going back for seconds. 

Serving size: 1¾  cups, Makes 4 servings


3 1/2 tablespoons dry white wine
2 1/2 cups low sodium vegetable broth
1/2 ounce unsalted butter
2 1/2 teaspoons canola oil
3 1/2 ounces finely chopped onions
1 1/4 dry barley
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons freshly chopped parsley
1 ounce grated parmesan cheese
2 cups cooked shrimp
1 cup roasted mushrooms
1 cup roasted butternut squash
1/4 cup chopped sage


  1. Over medium heat, combine dry white wine and vegetable broth. Cover and heat until simmering. Hold hot.
  2. Heat butter and oil in a rondeau. Add onions, and sweat until translucent. Add barley; stir to coat with butter and lightly toast.
  3. Gradually add broth to barley one cup at a time, allowing broth to be absorbed each time before adding more.  Repeat process until all broth/wine mixture has been absorbed by barley, and barley is tender.
  4. Stir in salt, pepper, parsley, and parmesan until well combined. Stir in shrimp, mushrooms, and butternut squash and heat until ready to serve. Divide among four plates and sprinkle with sage. 

Nutrition info per serving: 490 calories, 12 g fat, 3 g saturated fat, 450 mg sodium, 65 g carbs, 5 g sugar, 12 g fiber, 32 g protein

For more wholesome and hearty risotto, grab our recipe for Cannellini Bean and Green Vegetable Farro Risotto. We’ll have a cauliflower risotto up next!

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