Barley Squash Risotto

My Family has been open to trying out Meatless Mondays. We are meat lovers around here, so I'm really trying to make Monday's meals filling, and yummy.
I found this recipe in Walmart's free magazine 'Live Better'. I put my own 'Clean Eating' spin on it and made a few other changes.

Ingredients:
3 TBSP EVOO
1 onion, diced
5 cups vegetable broth, divided
2 cups pot barley
1 tsp garlic powder
4 cups butternut squash, chopped in small 1/2 inch cubes
3/4 c pecans, chopped, toasted
60 g goat cheese, crumbled

Directions:
Heat oven to 400 degrees.
Heat EVOO in large, deep frying pan. Add onion and cook till soft.  Add barley and stir to coat.  Add 1 cup of broth and bring to a boil.  Add garlic powder, squash and rest of broth.  Bring to a boil. Transfer to a dutch oven (or other oven ready pot with lid).
Bake for 40 mins.
Once done, you can add the pecans and goat cheese to the mixture and serve immediately.  Or put the pecans and goat cheese in separate bowls on the side and they can be added individually.