Directions:
- Preheat oven to 425?F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray. Spread squash on baking sheet, spray with cooking sprayl, and season with 1/4 tsp salt and pepper. Toss well to combine, then spread in a single layer. Roast until lightly browned and fork tender, flipping pieces once or twice during cooking, 35 to 40 minutes; set aside.
- Pour 4 cups water into a small saucepan over medium heat. Cover until hot and steaming, but do not boil. Reduce heat to low to keep warm. In a large heavy saucepan or Dutch oven, heat remaining 1 tsp oil over medium-low heat. Add onion and cook until soft, about 5 minutes. Add garlic and barley and cook for 3 minutes, stirring frequently. Add 2 ladlefuls of water (about 1 cup) to barley mixture and simmer over same heat, stirring occasionally, until nearly all water is absorbed. Continue adding water, 1 ladleful at a time, and simmering until nearly absorbed. After 25 minutes, add kale. Cover pot for 3 to 4 minutes or until kale is wilted. Remove lid and continue adding water in same manner until barley is cooked through yet firm to the bite, 40 to 45 minutes (you may have some water left over). Season with remaining 1/4 tsp salt and pepper. Stir in tomatoes and roasted squash; remove from heat.
- Meanwhile, heat a dry skillet (not nonstick) over medium-low heat. Add nuts and cook, shaking skillet often, until golden brown, about 4 minutes. In a small bowl, combine ricotta and herbs. To serve, divide risotto mixture evenly among 4 bowls. Top each portion with quarter of ricotta mixture evenly among 4 bowls. Top each portion with quarter of ricotta mixture and quarter of nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303465.73 Kcal (1270550 kJ) | ||
| Calories from fat | 93660.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10406.76g | 16010% | |
|---|---|---|---|
| Cholesterol | 38538mg | 12846% | |
| Sodium | 119686.47mg | 4987% | |
| Potassium | 1320461.09mg | 28095% | |
| Total Carbs | 46189.03g | 15396% | |
| Sugars | 7457.6g | 29830% | |
| Dietary Fiber | 7233.69g | 28935% | |
| Protein | 12216.23g | 24432% | |
| Vitamin C | 74069.2mg | 123449% | |
| Vitamin A | 3468.4mg | 115612% | |
| Iron | 3496.8mg | 19427% | |
| Calcium | 322669.9mg | 32267% | |
| Amount Per 100 g | |||
| Calories | 66.61 Kcal (279 kJ) | ||
| Calories from fat | 20.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 16010% | |
|---|---|---|---|
| Cholesterol | 8.46mg | 12846% | |
| Sodium | 26.27mg | 4987% | |
| Potassium | 289.83mg | 28095% | |
| Total Carbs | 10.14g | 15396% | |
| Sugars | 1.64g | 29830% | |
| Dietary Fiber | 1.59g | 28935% | |
| Protein | 2.68g | 24432% | |
| Vitamin C | 16.3mg | 123449% | |
| Vitamin A | 0.8mg | 115612% | |
| Iron | 0.8mg | 19427% | |
| Calcium | 70.8mg | 32267% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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