Butternut squash barley and quinoa risotto

Name: Butternut squash barley and quinoa risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 Carrot; 1/2 onion; 1/2 celery; 1/4 c Barley; 2 tbs Quinoa; 1/4 Butternut squash; 2 tbs Parmesan cheese

1 step

11 months food, servings for a baby

Updated at: Thu, 17 Aug 2023 10:33:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories131.2 kcal (7%)

Total Fat1.5 g (2%)

Carbs26 g (10%)

Sugars2.4 g (3%)

Protein4.6 g (9%)

Sodium54.8 mg (3%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

0.5carrot

0.5onion

0.5celery

¼ cBarley

2 Tbsquinoa

0.25Butternut squash

2 Tbsparmesan cheese

Instructions

Step 1

Fry finely chopped celery, carrot and onion. Add butternut squash purée or add the butternut in small pieces together with the other veggies. Then add water and cook veggies through. Finally add more water if needed and the barley and quinoa. Cook until soft. Add water if needed. Serve with Parmesan cheese