Nutritional Info

Nutrition Facts

Serving Size 1 (71g)

Calories 346
Calories from Fat 171 (49%)
Amount Per Serving %DIV
Total Fat 19g 29%
Saturated Fat 5.6g 28%
Monounsaturated Fat 11.4g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 15.3mg 5%
Sodium 45.6mg 2%
Potassium 141.8mg 3%
Total Carbohydrate 38.9g 13%
Dietary Fiber 7.8g 31%
Sugars 0.4g
Protein 5g 10%

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Barley Risotto With Roasted Squash And Leeks

Recipe Description
This healthy risotto is made with slightly chewy, nutty-flavored pearl barley, which is perfectly complemented by leeks and roasted squash.
Prep time
20 min
Cook time
1 hr 40 min
Ready In
2 hr


Serves Tool

Serves To:USMetric
1 Cup(c)  pearl barley
1   butternut squash, peeled, seeded and cut into chunks
2 Teaspoon(t)  fresh thyme, chopped
2 Tablespoon(T)  butter
4   leeks, cut into fairly thick diagonal slices
2 Clove(clv)  garlic, chopped
2 1/2 Cup(c)  brown cap (crimini) mushrooms, sliced
2   carrots, coarsely grated
2 Tablespoon(T)  fresh flat leaf parsley, chopped
2/3 Cup(c)  grano padano cheese, grated
3 Tablespoon(T)  pumpkin seeds, toasted,
4 Tablespoon(T)  olive oil
1/2 Cup(c)  vegetable stock
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste


Rinse the barley, then cook it in simmering water, keeping the pan partly covered, for 35 to 45 minutes, or until tender. Drain. Preheat the oven to 400° F. Place the squash in a roasting pan with half of the thyme. Season with pepper and toss with half the oil. Roast, stirring once, for 30 to 35 minutes, until the squash is tender and beginning to brown. Heat half the butter with the remaining olive oil in a large frying pan. Cook the leeks and garlic gently for 5 minutes. Add the mushrooms and remaining thyme, then cook until the liquid from the mushrooms evaporates and they begin to fry. Stir in the carrots and cook for about 2 minutes, then add the barley and most ofthe vegetable stock. Season well and cover the pan. Cook for a further 5 minutes. Pour in the remaining stock if the mixture seems dry. Stir in the parsley, the remaining butter and half the cheese, then stir in the squash. Add seasoning to taste and serve immediately, sprinkled with the toasted pumpkin seeds or walnuts and the remaining cheese.

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