By delicious. magazine
Pearl barley risotto with roasted squash, red peppers and rocket
Even though this vegetarian risotto recipe is low-fat, it’s still hearty and comforting ÔÇô great for the colder nights.
Updated at: Wed, 29 Jul 2026 10:59:49 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
28
High
Nutrition per serving
Calories451.3 kcal (23%)
Total Fat8.7 g (12%)
Carbs86.3 g (33%)
Sugars7.6 g (8%)
Protein11.4 g (23%)
Sodium1119 mg (56%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
450gbutternut squash
peeled, cut into 2 cm chunks
2red peppers
halved, deseeded and cut into chunky pieces
2 Tbspextra-virgin olive oil
1onion
medium, finely chopped
2garlic cloves
finely chopped
3fresh thyme sprigs
large
350gpearl barley
1.5 litresvegetable stock
hot
3 Tbspfresh flatleaf parsley
chopped
4 small handfulswild rocket
parmesan shavings
vegetarian, to serve
Instructions
View on delicious. magazine
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