Butternut Squash Barley Risotto Recipe
Recipe By Rachael Ray
4.7
14 Rating -
Rate
Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Barley Risotto Recipe
- 1/2 tablespoon Evoo
- 1/4 Onion, Finely Chopped
- 1/2 Cloves Garlic, Finely Chopped
- 1/4 tablespoon Fresh thyme leaves
- 1/4 cup Pearled Barley
- 8 ounce 1 container vegetable broth
- As required Salt and pepper
- 0.19 inch 1 small butternut squash, peeled and cut into
- 1/4 cup Frozen peas
Nutrition
value
value
746
calories per serving
19 g Fat78 g Protein58 g Carbs14 g FiberOther
Current Totals
- Fat19g
- Protein78g
- Carbs58g
- Fiber14g
MacroNutrients
- Carbs58g
- Protein78g
- Fiber14g
Fats
- Fat19g
Vitamins & Minerals
- Calcium507mg
- Iron9mg
- Vitamin A353mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6< 1mg
- Vitamin B991mcg
- Vitamin B12< 1mcg
- Vitamin C26mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium136mg
- Manganese2mg
- Phosphorus754mg
- Selenium75mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray