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NEW Baked Barley & Butternut Squash Risotto
Ingredients
- 1tbsp rapeseed oil
- 1 onion, chopped
- 50g pearl barley
- 1 (approx. 1kg) butternut squash, diced
- 1 vegetable stock cube
- 200g wholegrain rice
- 150ml white wine
- 25g pumpkin seeds
- 2tbsp chopped coriander
Get a serving of wholegrain with this tasty, low fat dish.
15 minutes to prepare and 45 minutes to cook.
Serves 4
75p-99p per serving
Total time 60 minutes
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NEW Baked Barley & Butternut Squash Risotto
Recipe details
Get a serving of wholegrain with this tasty, low fat dish.
Ingredients
- 1tbsp rapeseed oil
- 1 onion, chopped
- 50g pearl barley
- 1 (approx. 1kg) butternut squash, diced
- 1 vegetable stock cube
- 200g wholegrain rice
- 150ml white wine
- 25g pumpkin seeds
- 2tbsp chopped coriander
Nutritional information
- Carbohydrates: 77
- Calories: 423
- Sugar: 15
- Salt: 1
- Fat: 8
- Saturated fat: 1
- Fibre: 8
- Protein: 10
Instructions
- Preheat the oven to 220°C, gas mark 7.
- Heat the oil in a frying pan and fry the onion and barley for 5 minutes.
- Transfer to a large casserole dish.
- Add 400ml water with the remaining ingredients except the coriander.
- Bring to the boil, cover and then bake in the oven for 45 minutes, stirring half way through.
- Stir in the coriander and season to taste.
Cook's tip:
Try adding diced chicken for a meaty option.