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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


  • 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)

1.5g

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

5.8g

3.6g

2.2g

0.1g

28mg

2577mg

6.44g

54927IU

147.5mg

929mg

15.58mg

3371mg