Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, a generous pinch of salt, and a few grinds of black pepper. Spread it in a single layer and roast for 20 to 25 minutes, or until tender and lightly caramelized at the edges. The kitchen will start to smell sweet and toasty; this is the first layer of flavor. Once done, set it aside.

While the squash roasts, this is the time to get everything else ready. Pour your vegetable stock into a small saucepan and set it over low heat. Keeping the broth warm is crucial; adding cold liquid to the hot pan can shock the grain and hinder that beautifully creamy texture. Chop your shallot, mince your garlic, and measure out your barley and wine. Having everything ready makes the stirring process calm and enjoyable.

In a large, heavy bottomed pot or Dutch oven, melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the chopped shallot and a pinch of salt. Cook, stirring occasionally, for about 3 to 4 minutes, until the shallot is soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic brown.

Add the rinsed pearl barley to the pot. Stir continuously for about 2 minutes. You’ll hear it making a soft, crackling sound, and it will become fragrant with a nutty aroma. This little step is so important; toasting the grain enhances its flavor and helps it cook more evenly.

Pour in the white wine (if using). It will sizzle and steam as it hits the hot pan. Stir constantly, scraping up any delicious browned bits from the bottom of the pot. Continue to cook until the wine has almost completely evaporated. That sharp smell of alcohol will cook off, leaving behind a subtle acidity and depth.

Now for the meditative part. Add one large ladleful (about 1 cup) of the warm vegetable stock to the barley. Stir until the liquid is almost completely absorbed. The barley will look creamy and the mixture will be thick. Continue adding the broth, one ladleful at a time, letting each addition be almost fully absorbed before adding the next. Stir frequently but not frantically. This gradual process allows the barley to release its starches, which is what creates the signature creamy sauce. The total risotto cooking time barley will be about 35 to 45 minutes.

After about 35 minutes, start tasting the barley. You're looking for a texture that is tender but still has a pleasant, toothy chew, or what the Italians call al dente. It shouldn't be mushy. If you run out of broth and the barley still isn't cooked to your liking, you can add a little hot water. For a different take on risotto texture, you can explore another delicious butternut squash risotto recipe that uses classic Arborio rice.

Once the barley is cooked perfectly, turn off the heat. Gently stir in the roasted butternut squash, the chopped fresh sage, and the grated Parmesan cheese. The cheese will melt into the risotto, making it even more luxuriously creamy. If the risotto seems a bit too thick, stir in another splash of warm broth to reach your desired consistency. Finally, stir in the fresh lemon juice, if using. I find it brightens all the flavors beautifully. Taste and adjust with more salt and pepper if needed. Let it rest for a minute before serving.