Risotto may sound intimidating (who wants to stand over the stove stirring all night?), but this version practically cooks itself. Stir for just seven minutes, and then put the whole thing in the oven to finish cooking.
Ingredients For Baked Barley Risotto With Butternut Squash Recipe
2 tablespoon Olive oil
1 Onion, Finely Chopped
Kosher Salt And Black Pepper
1 cup Pearl barley
0.5 cup Dry white wine
3 cup Low Sodium Vegetable Broth
5 ounce Baby spinach
0.5 cup Grated parmesan, plus more for serving
Nutrition value
502
calories per serving
15 g Fat39 g Protein43 g Carbs9 g FiberOther
Current Totals
15 g Fat
39 g Protein
43 g Carbs
9 g Fiber
MacroNutrients
Carbs
43 g
Protein
39 g
Fiber
9 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
219 mg
Iron
6 mg
Vitamin A
1215 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
101 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
148 mg
Manganese
1 mg
Phosphorus
449 mg
Selenium
48 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
