Barley and Butternut Squash Risotto
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
13.5g
Energy (kJ)
1914kJ
Energy (kcal)
458kcal
Carbohydrate incl. fibre (g)
79.7g
Carbohydrate excl. fibre (g)
64.1g
Sugar (g)
5.5g
Fibre (g)
15.5g
Fat (g)
9.5g
Saturated fat (g)
3.9g
Unsaturated fat (g)
5.2g
Monounsaturated fat (g)
0.9g
Polyunsaturated fat (g)
0.6g
Trans fat (g)
0.0g
Cholesterol (mg)
7mg
Sodium (mg)
644mg
Salt (g)
1.61g
Vitamin A (IU)
13732IU
Vitamin C (mg)
36.9mg
Calcium (mg)
232mg
Iron (mg)
3.89mg
Potassium (mg)
843mg
Total
54.0g
7655kJ
1833kcal
318.6g
256.6g
21.8g
62.0g
38.1g
15.7g
20.6g
3.6g
2.2g
0.1g
28mg
2577mg
6.44g
54927IU
147.5mg
929mg
15.58mg
3371mg
- 30 g Bertolli
- 1 onion, finely chopped
- 1 small butternut squash peeled and cut into small chunks
- 2 garlic cloves, crushed
- 100 ml white wine (optional)
- 300 g pearl barley
- 1 Knorr Vegetable Stock Pot
- 2 tbsp chopped thyme
- 1 tbsp creme fraiche
- 40 g grated Parmesan cheese
- black pepper