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Orzotto Con Zucca (Barley & Pumpkin Risotto) Recipe

Orzotto Con Zucca (Barley & Pumpkin Risotto) Recipe

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Orzotto Con Zucca (Barley & Pumpkin Risotto)

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Ingredients:

Serving

140 g barley
2 liters vegetable stock
600 g pumpkin or 600 g butternut squash, cut into chunks
30 g butter
30 g grated parmesan cheese
salt , to taste
fresh ground black pepper , to taste

Directions:

Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes.
Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.
Put the cooked pumpkin together with the butter into a blender and process to a puree.
Season to taste with salt and pepper.
Add the puree to the barley and season again with salt and pepper.
Just before serving mix the parmesan into the 'risotto'.
Serve hot with fresh crusty bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254 Kcal (1063 kJ)
Calories from fat	80.55 Kcal
		% Daily Value*
Total Fat	8.95g	14%
Cholesterol	22.73mg	8%
Sodium	341.2mg	14%
Potassium	679.38mg	14%
Total Carbs	37.35g	12%
Sugars	4.93g	20%
Dietary Fiber	7.45g	30%
Protein	8.63g	17%
Vitamin C	13.5mg	23%
Vitamin A	0.1mg	3%
Iron	3mg	17%
Calcium	128mg	13%

Amount Per 100 g
Calories	126.12 Kcal (528 kJ)
Calories from fat	40 Kcal
		% Daily Value*
Total Fat	4.44g	14%
Cholesterol	11.28mg	8%
Sodium	169.41mg	14%
Potassium	337.33mg	14%
Total Carbs	18.55g	12%
Sugars	2.45g	20%
Dietary Fiber	3.7g	30%
Protein	4.28g	17%
Vitamin C	6.7mg	23%
Iron	1.5mg	17%
Calcium	63.6mg	13%

* 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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