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Barley Butternut Squash Risotto with Avocado Basil Cream
YUP, ITS VEGAN22Ingredients
40Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 butternut squash (a cooked/peeled medium)
- 2/3 cup white beans (cooked)
- 1 Tbsp. coconut oil (refined, or other neutral oil)
- 1/2 white onion (chopped)
- 2 cloves garlic (minced)
- 1 stalk celery (thinly sliced)
- 1 cup pearl barley (uncooked)
- 1/2 cup white cooking wine (or any white wine)
- 1/2 cup unsweetened almond milk (plain, or other nondairy milk)
- 4 drops liquid smoke (optional)
- 2 vegetable broth (+ c., room temperature or warm)
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 2 Tbsp. white balsamic vinegar (or regular balsamic, or 1 tb white wine vinegar)
- freshly ground black pepper
- salt
- 1/4 cup silken tofu
- 1 avocado
- 1 handful fresh basil leaves
- 1 pinch fresh parsley leaves
- 2 Tbsp. lemon juice (freshly squeezed)
- red pepper flakes (to taste)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium1090mg31% |
| Protein13g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber18g72% |
| Sugars6g |
| Vitamin A180% |
| Vitamin C45% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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