Recipes Sage-Barley Risotto with Butternut Squash

Usually, risotto screams high-maintenance. But Weeknight Society’s version swaps arborio for bulgur, a quick-cooking grain that makes the job way easier and packs in a ton of protein (18 whole grams per serving). We officially give you permission to call this dinner healthy. 4 servings

1 small butternut squash, peeled and cubed

¼ cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1 small onion, chopped

2 cloves garlic, smashed

¼ cup sage leaves

1½ cups pearl barley

½ cup white wine

6 cups vegetable stock

1 teaspoon red wine vinegar

¾ cup grated Asiago cheese, divided