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Barley Risotto with Pumpkin and Rosemary
THE PETITE COOK9Ingredients
30Minutes
500Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 Tbsp. extravirgin olive oil
- 250 grams pumpkin (organic, cubed)
- 2 sprigs fresh rosemary (+ extra chopped to garnish, optional)
- 1 garlic clove (peeled and gently crushed)
- 1/2 cup pearl barley
- 450 mL vegetable stock
- 1/2 cup Parmesan cheese (optional)
- salt
- freshly ground black pepper
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1690mg70% |
| Potassium600mg17% |
| Protein15g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A200% |
| Vitamin C20% |
| Calcium35% |
| Iron20% |
* 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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