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Barley and Butternut Squash Risotto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

Energy (kcal)

458kcal

Energy (kJ)

1914kJ

Protein (g)

13.5g

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

1833kcal

7655kJ

54.0g

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


  • 1 Heat the gluten free spread in a saucepan, add the onion and squash and cook gently for 5 minutes. Add the garlic and cook for a further minute.
  • 2 Add the wine (if using) and stir until it has evaporated, then add the pearl barley.
  • 3 Stir in the vegetable stock and 1 tbsp of the thyme. Bring to the boil then turn the heat down to simmer for 50 minutes to 1 hour, stirring from time to time.
  • 4 If the stock is absorbed too quickly, add a little extra. When all the stock is absorbed and the barley is tender remove from the heat and stir in the crème fraiche, the remaining thyme and the Parmesan. Season to taste with black pepper and serve immediately.