Vegan Barley Risotto with Braised Squash and Chermoula
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy barley risotto enriched with cashew cream and nutritional yeast, topped with braised squash and herbaceous red chermoula. A hearty, plant-based main that's elegant enough for entertaining and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ¾ cup Pearled Barley
- 4-5 cups vegetable broth
- ½ medium yellow onion
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ⅓ cup cashew cream (see note)
- 1 teaspoon nut yeast
- 1 small garlic clove
- 1 teaspoon miso
- ½ teaspoon light vinegar
- ¾ pound butternut or kabocha squash (peeled and cubbed)
- 1 tablespoon olive oil
- ¼ cup red chermoula (see note)
- Fresh parsley leaves (for serving)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 55m
- Sodium
- 2016mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1040mg
- Calcium
- 92mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2016MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.