Pearl barley, butternut squash and sage risotto

Pearl barley, butternut squash and sage risotto
8 Ingredients
  • 75g/2½oz butter
  • 1 onion, finely chopped
  • 800g-1kg/1lb 12oz-2lb 4oz butternut squash, peeled, seeds removed, diced
  • 2 garlic cloves, finely chopped
  • 1 litre/1¾ pint vegetable stock (made from a stock cube)
  • 250g/9oz pearl barley, rinsed
  • 2 sprigs sage, leaves picked and finely sliced
  • Salt and black pepper
Nutrition
502
25% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

27% 18

Saturated

52% 10

Trans

- 1

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

28% 83

Carbs (net)

- 64

Fiber

74% 19

Sugars

- 8

Sugars, added

- 0

Protein

23% 12

Cholesterol

13% 40

Sodium

59% 1418

Calcium

24% 239

Magnesium

47% 195

Potassium

28% 1298

Iron

30% 5

Zinc

22% 2

Phosphorus

39% 272

Vitamin A

164% 1479

Vitamin C

64% 57

Thiamin (B1)

59% 1

Riboflavin (B2)

20% 0

Niacin (B3)

39% 6

Vitamin B6

58% 1

Folate equivalent (total)

25% 99

Folate (food)

- 99

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

2% 0

Vitamin E

32% 5

Vitamin K

67% 81
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