Resolutions... And Recipe #1

I made a resolution this year I might (might) have a prayer of keeping.  Make one new recipe each week of 2012.  I started a bit early (December 31), but since I'm still eating it January 3rd I think it still counts. 

I'll try to include the recipes that were a success (and maybe those that weren't).  Week 1 was certainly a winner, and tasted even better on the 2nd day. 

Recipe #1:  Real Simple's Baked Barley Risotto With Butternut Squash

• Serves 4
• Hands-On Time: 20m
• Total Time: 50m

Ingredients

• 2 tablespoons olive oil
• 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 1 onion, finely chopped
• kosher salt and black pepper
• 1 cup pearl barley
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable broth
• 5 ounces baby spinach
• 1/2 cup grated Parmesan (2 ounces), plus more for serving
• 1 tablespoon unsalted butter

Directions

1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.