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Barley and Butternut Squash Risotto

Try creating our delicious yet simple recipe for Barley and Butternut Squash Risotto | Knorr
  • Cook

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  • Prep

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  • serves

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  • 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

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

Total

54.0g

7655kJ

1833kcal

318.6g

256.6g

21.8g

62.0g

38.1g

15.7g

20.6g