Naturally Ella · by Erin Alderson★ 5.0
Baked Barley Risotto with Carrots
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 24%
CARBS 74G60% OF CAL
15G FIBER0G ADDED0G INTRINSIC49G OTHER9G TOTAL SUGAR
FAT 20G36% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy alternative-grain risotto using barley, carrots, and mascarpone. The pureed carrots add body and color to this sophisticated side-turned-main that's baked rather than stirred.
mainitalian⚙️ food processor🫕 dutch oven🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 pound carrots
- 2 tablespoons olive oil (divided)
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pearled barley ((300 g))
- 3 cups low-sodium vegetable broth
- 1/3 cup mascarpone cheese
- 3/4 to 1 cup whole milk
- 1 tablespoon minced fresh dill (plus extra for serving)
- Olive oil (for serving)
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 24%
CARBS 74G60% OF CAL
15G FIBER0G ADDED0G INTRINSIC49G OTHER9G TOTAL SUGAR
FAT 20G36% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 348mg
- Total sugar
- 9g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 140mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.