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Butternut Squash and Barley Risotto Recipe

Butternut Squash and Barley Risotto Recipe

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Ingredients:

Serving

2 1/2 cups low sodium vegetable broth
2 tsp olive oil
1/2 cup onion, chopped
1 cup butternut squash, diced into small pieces
1/3 cup pearl barley
1 tbsp fresh sage, chopped
3 tbsp parmesan cheese (the shaker kind is fine)
2 tbsp fresh parsley, chopped
salt and pepper

Directions:

In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
Heat oil in a medium sized pot over medium heat.
Add onion and sauté until tender.
Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
Cook barley until tender but still firm, about 35-40 minutes.
Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	456.91 Kcal (1913 kJ)
Calories from fat	135.47 Kcal
		% Daily Value*
Total Fat	15.05g	23%
Cholesterol	12.56mg	4%
Sodium	1817.4mg	76%
Potassium	969.39mg	21%
Total Carbs	69.24g	23%
Sugars	9.65g	39%
Dietary Fiber	10.95g	44%
Protein	16.14g	32%
Vitamin C	29mg	48%
Vitamin A	0.7mg	23%
Iron	5.6mg	31%
Calcium	282.8mg	28%

Amount Per 100 g
Calories	96.99 Kcal (406 kJ)
Calories from fat	28.76 Kcal
		% Daily Value*
Total Fat	3.2g	23%
Cholesterol	2.67mg	4%
Sodium	385.77mg	76%
Potassium	205.77mg	21%
Total Carbs	14.7g	23%
Sugars	2.05g	39%
Dietary Fiber	2.32g	44%
Protein	3.43g	32%
Vitamin C	6.2mg	48%
Vitamin A	0.1mg	23%
Iron	1.2mg	31%
Calcium	60mg	28%

* 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.

Tastes

salty
savory
bitter
sweet

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