Orzotto Con Zucca (Barley & Pumpkin Risotto)

60 mins (prep 10, cooking 50)
8 ingredients
4 servings
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded meat. I often use butternut squash instead of pumpkin as it's more widely available here.

Categories:  <-60-mins , served-hot , pasta,-rice-and-grains , italian , time-to-make , european , presentation , main-dish , grains , inexpensive , vegetarian , squash , vegetable ,
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Serving Size (200.0 g)
Servings 4
Amount per Serving
Calories 244.48 Calories from Fat 59.76
% Daily Value *
Total Fat 6.64g 40.86%
Saturated Fat 3.97g 79.39%
Trans Fat 0.25g %
Cholesterol 16.12mg 21.5%
Sodium 57.38mg 9.56%
Total Carbohydrate 44.74g 59.66%
Dietary Fiber 8.46 g 135.36%
Sugars 3.58 g %
Protein 5.03g 40.26%
Vitamin A 16140.12IU% Vitamin C 31.5mg%
Calcium 83.95mg% Iron 1.93mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
grated parmesan cheese, fresh ground black pepper