Spelt, Barley, Squash And Carrot Risotto Recipe
Recipe By Great British Chefs
This clever risotto recipe from talented chef josh eggleton is achieved using a carrot and butternut squash stock. An ideal recipe for a brisk, autumnal day.
5
15 Rating -
Rate
Vegdiet
1hr total
1hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spelt, Barley, Squash And Carrot Risotto Recipe
- 37.50 gram Spelt
- 2 Carrots
- 1/4 Butternut Squash
- 3/4 Knobs of butter
- 1/2 tablespoon Milk
- 1/2 Shallots
- 1/4 Garlic Clove
- 1/4 stick Celery
- 37.50 gram Pearl barley
- 25 milliliter White wine
- 12.50 gram Cooked chestnuts
- 100 gram Parmesan
- 1 teaspoon Truffle oil
- 1/4 tablespoon Pistachio nut
- 1/4 Handful of pea shoots
- As required Pepper
- As required Salt
- As required Olive oil
- 1/4 Butternut Squash
- 2 Carrots
- 1/4 Knob of butter
- 1/2 tablespoon Milk
- As required Pepper
- As required Salt
- As required Olive oil
- 1/4 Garlic Clove
- 1/2 Shallots
- 1/4 stick Celery
- 1/4 Knob of butter
- 37.50 gram Spelt
- 25 milliliter White wine
- 37.50 gram Pearl barley
- 12.50 gram Cooked chestnuts
- 1 teaspoon Truffle oil
- 1/4 Knob of butter
- As required Salt
- As required Pepper
- 1/4 tablespoon Pistachio nut
- 1/4 Handful of pea shoots
Nutrition
value
value
969
calories per serving
23 g Fat54 g Protein118 g Carbs25 g FiberOther
Current Totals
- Fat23g
- Protein54g
- Carbs118g
- Fiber25g
MacroNutrients
- Carbs118g
- Protein54g
- Fiber25g
Fats
- Fat23g
Vitamins & Minerals
- Calcium1000mg
- Iron13mg
- Vitamin A8775mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9145mcg
- Vitamin B121mcg
- Vitamin C29mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium218mg
- Manganese2mg
- Phosphorus1077mg
- Selenium70mcg
- Zinc6mg
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
Recipe By Great British Chefs