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
Moderate
Load
42
High

Nutrition per serving:

Calories464.43 kcal23%
Fat12.29 g18%
Carbs70.53 g27%
Sugars2.65 g3%
Protein19.90 g40%
Sodium915.57 mg46%
Fiber16.43 g59%
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

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