Speedy butternut squash barley ‘risotto’
"Swap rice for barley to make this easy squash 'risotto' with spinach and sage. It's healthy and low in calories and fat – perfect for a quick supper"
Prep time:
10 min
Cook time:
20 min
Servings:
2 people
Health Score
High
Medium
Low
9.6 / 10
High score
Glycemic Index
Index
59
ModerateLoad
42
HighNutrition per serving:
| Calories | 464.43 kcal | 23% |
| Fat | 12.29 g | 18% |
| Carbs | 70.53 g | 27% |
| Sugars | 2.65 g | 3% |
| Protein | 19.90 g | 40% |
| Sodium | 915.57 mg | 46% |
| Fiber | 16.43 g | 59% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 59 Moderate |
Glycemic Load 42 High |
Ingredients
2 tsp olive oil
1 large shallot or small onion, finely chopped
300g squash or pumpkin, cut into 1cm cubes
2 garlic cloves, crushed
small handful of sage leaves, finely chopped
½ tsp ground mace or a good grating of nutmeg
160g spinach leaves
2 x 400g cans barley in water, drained
300ml hot vegetable stock
40g parmesan or vegetarian alternative, finely grated
Directions
Read the directions for this recipe at BBC Good Food
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