Barley, Butternut Squash, and Shiitake Risotto

Health score
20%
Barley, Butternut Squash, and Shiitake Risotto
45 min.
6
314kcal

Suggestions

Ingredients

  • 0.3 teaspoon pepper black
  • cups butternut squash cubed peeled () ( 1 1/2 pounds)
  • tablespoons thyme leaves fresh
  •  garlic cloves chopped
  • 0.8 teaspoon kosher salt divided
  • tablespoons olive oil divided
  • cup pearl barley uncooked
  • 0.3 cup onion red finely chopped
  • 0.5 pound shiitake mushroom caps thinly sliced
  • ounces taleggio cheese diced
  • 3.5 cups vegetable broth organic
  • 0.7 cup white wine 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • dutch oven

Directions

  1. Preheat oven to 45
  2. Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet.
  3. Bake at 450 for 25 minutes, stirring once.
  4. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
  5. Add mushrooms; saut 5 minutes or until browned, stirring occasionally.
  6. Transfer mushroom mixture to a bowl; keep warm.
  7. Heat remaining 1 tablespoon oil in pan.
  8. Add onion; saut 4 minutes or until tender, stirring occasionally.
  9. Add barley and garlic; cook 1 minute, stirring constantly.
  10. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed.
  11. Add broth, remaining 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed.
  12. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme.
  13. Serve immediately.
  14. Wine note: The 2008 J Lohr Riverstone Chardonnay (California, $1
  15. is a buttery, beautiful partner for this creamy-textured risotto. Tropical fruit notes, ripe pear, melon, and vanilla aromas combine for a wine that will embrace the rich flavors in this dish. --Natalia MacLean

Nutrition Facts

Calories314kcal
Protein11.04%
Fat36.12%
Carbs52.84%

Properties

Glycemic Index
37.67
Glycemic Load
1.81
Inflammation Score
-10
Nutrition Score
17.684782660526%

Flavonoids

Malvidin
0.02mg
Catechin
0.21mg
Epicatechin
0.15mg
Hesperetin
0.11mg
Naringenin
0.1mg
Apigenin
0.07mg
Luteolin
1.07mg
Isorhamnetin
0.45mg
Kaempferol
0.06mg
Myricetin
0.02mg
Quercetin
1.83mg

Nutrients percent of daily need

Calories:313.95kcal
15.7%
Fat:12.42g
19.11%
Saturated Fat:4.45g
27.84%
Carbohydrates:40.89g
13.63%
Net Carbohydrates:32.82g
11.94%
Sugar:4.51g
5.02%
Cholesterol:14.93mg
4.98%
Sodium:1073.27mg
46.66%
Alcohol:2.75g
100%
Alcohol %:1.01%
100%
Protein:8.54g
17.09%
Vitamin A:8220.45IU
164.41%
Manganese:0.78mg
38.99%
Fiber:8.06g
32.26%
Vitamin C:19.41mg
23.52%
Selenium:15.29µg
21.84%
Vitamin B3:3.93mg
19.65%
Vitamin B6:0.35mg
17.5%
Magnesium:65.38mg
16.35%
Calcium:162.4mg
16.24%
Phosphorus:150.61mg
15.06%
Potassium:506.01mg
14.46%
Vitamin E:2.03mg
13.51%
Copper:0.27mg
13.29%
Iron:2.04mg
11.35%
Vitamin B1:0.15mg
9.86%
Vitamin B5:0.98mg
9.81%
Vitamin B2:0.15mg
8.98%
Zinc:1.31mg
8.71%
Folate:34.53µg
8.63%
Vitamin K:6.01µg
5.73%
Vitamin D:0.15µg
1.01%
Source:My Recipes