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"
9.6 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
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
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