Oh My Veggies · by Nicole
Roasted Pumpkin Barley Risotto
NUTRITION · PER SERVING90M COOK
CAL 12%·PRO 13%
CARBS 24G42% OF CAL
4G FIBER13G OTHER7G TOTAL SUGAR
FAT 12G45% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy barley risotto with roasted pumpkin and spinach finished with parmesan and butter. Vegetarian comfort food that's substantial and warming.
mainitaliangrain bowl🍚 rice cooker🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 1/4 lb butternut pumpkin (aka butternut squash, peeled and chopped into bite sized cubes)
- 2 tablespoons olive oil
- salt and pepper (to taste)
- 1 onion (large, chopped)
- 2 cloves garlic (grated)
- 1 cup barley
- 4 cups vegetable stock
- 1/2 cup white wine
- 5 oz baby spinach
- 1/4 cup grated parmesan
- 3 teaspoons butter
At a glance
PER SERVING · TIME 90M
CAL 12%·PRO 13%
CARBS 24G42% OF CAL
4G FIBER13G OTHER7G TOTAL SUGAR
FAT 12G45% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1032mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 824mg
- Calcium
- 149mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1032MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.