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Barley and Butternut Squash Risotto

As comforting as they come, our Barley and Butternut Squash Risotto is a delicious dinner that always delivers. Add a spoonful of crème fraiche for a smooth, creamy finish and one of our Vegetable Stock Pots for mouth-watering richness.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • Serves


WHAT YOU'LL NEED

  • 30 grams Gold from Flora
  • 1 onion finely chopped
  • 1 small butternut squash peeled and cut into chunks
  • 2 garlic cloves crushed
  • 100 millilitres white wine (optional)
  • 300 grams pearl barley
  • 1 Knorr Vegetable Stock Cube dissolved in 1.1 litres of boiling water
  • 2 tbsp chopped thyme
  • 1 tbsp creme fraiche
  • 40 grams grated Parmesan cheese
  • black pepper to taste

Nutritional information

 

Amount per serving

Energy (kcal)

405kcal

Energy (kJ)

1696kJ

Protein (g)

13.0g

Carbohydrate incl. fibre (g)

78.3g

Carbohydrate excl. fibre (g)

62.9g

Sugar (g)

5.0g

Fibre (g)

15.4g

Fat (g)

4.4g

Saturated fat (g)

2.5g

Unsaturated fat (g)

1.5g

Monounsaturated fat (g)

0.9g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

7mg

Sodium (mg)

179mg

Salt (g)

0.44g

Vitamin A (IU)

13732IU

Vitamin C (mg)

36.9mg

Calcium (mg)

232mg

Iron (mg)

3.89mg

Potassium (mg)

760mg

Total

1622kcal

6783kJ

52.1g

313.2g

251.6g

20.0g

61.6g

17.7g

10.2g

5.8g

3.6g

2.2g

0.0g

27mg

715mg

1.78g

54927IU

147.5mg

929mg

15.58mg

3041mg


Let's Get Cooking

  • 1 Heat the Gold from Flora 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 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.