Photo: Sorin Gheorghita
Creamy barley & squash risotto
10 ingredients
10 min + 55 min
Serves 4
openrecipes
Barley is cheaper and lighter than Italian risotto rice, you can add all the liquid at once and it's really hard to overcook
Estimated Nutrition (whole recipe, rough)
599
Calories
17g
Protein
33g
Fat
58g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp butter
- 1 onion , finely chopped
- 1 small butternut squash (600-700g), peeled and diced into small chunks
- 2 garlic cloves , crushed
- small glass of white wine
- 400g pearl barley
- 1.2l hot vegetable stock
- 1 tbsp mascarpone
- 50g Parmesan (or vegetarian alternative), grated
- large handful parsley , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes