Roasted Pumpkin Barley Risotto
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0.0
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Unrated
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Total Time
1 hr 30 mins
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Servings
4
-
Calories
404 kcal
-
Course
Main Course
Roasted Pumpkin Barley Risotto
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This Roasted Butternut Pumpkin, Spinach, & Barley Risotto is vegetarian comfort food at it's best. You won't believe how easy it is to make!
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Ingredients
- 1 ¼ 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
- ½ cup white wine
- 5 oz baby spinach
- ¼ cup grated parmesan
- 3 teaspoons butter
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Instructions
- Preheat the oven to 180°C/355°F.
- Place the butternut pumpkin in a baking dish. Toss with 1 tablespoon of the olive oil and season with salt and pepper to taste. Roast pumpkin until softened and slightly golden brown. This will take about an hour.
- Meanwhile, switch a rice cooker on to Cook mode and add 1 tablespoon of olive oil, onion, and garlic. Cook until the onion is softened and golden brown.
- Add the barley and stir with the oil, onion, and garlic to coat before adding the white wine. Cook until the wine is almost completely absorbed before adding the stock. Stir well and cover the rice cooker with the lid. Cook barley for 45 minutes or until the stock is mostly absorbed, stirring occasionally.
- Add the roasted butternut pumpkin and cook for a few minutes, stirring to combine. Check seasoning and adjust to taste.
- Once the stock is almost absorbed, add the butter and parmesan and stir well to combine. Just before serving, add the baby spinach and cook until wilted.
- Top with additional grated parmesan to serve.
Notes
- I made this risotto in the rice cooker. (In fact, I make all my risottos in my rice cooker!) This makes the risotto-making process much easier as you don't need to stand at the stove the entire time to stir it. You do, however, need to stir the risotto occasionally, so make sure you check on it every so often and give it a good stir.
- If you want a softer risotto, you can add up to an additional 1 cup of vegetable stock.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
60g
(20%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
1106mg
(46%)
Potassium
1021mg
(29%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
20121IU
(402%)
Vitamin C
45mg
(50%)
Calcium
206mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 1106mg | 46% |
| Potassium | 1021mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 20121IU | 402% |
| Vitamin C | 45mg | 50% |
| Calcium | 206mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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