This is from Clean Eating magazine.
1. Preheat oven to 425. Line a rimmed baking sheet with aluminum foil and coat with cooking spray. Spread squash on baking sheet, drizzle with 1 tsp. oil, and season with 1/4 tsp. salt and pepper. Toss well to combine, then spread in a single layer. Roast until lightly browned and fork tender, flipping pieces once or twice during cooking, 35 to 40 minutes; set aside.
2. Pour 5 cups water into a small saucepan over medium heat. Cover until hot and steaming, but do not boil. Reduce heat to low to keep warm. In a large heavy saucepan or Dutch oven, heat remaining 1 tsp oil over medium-low heat. Add garlic and barley and cook for 3 minutes, stirring frequently. Add 2 ladlesful of water (about 1 cup) to barley mixture and simmer over same heat, stirring occasionally, until nearly all water is absorbed. Continue adding water, 1 ladleful at a time, and simmering until nearly absorbed. After 25 minutes, add kale. Cover pot for 3-4 minutes or until kale is wilted. Remove lid and continue adding water in same manner until barley is cooked through yet firm to the bite, 40-45 minutes (you may have some water left over). Season with remaining 1/4 tsp salt and pepper. Stir in tomatoes and roasted squash; remove from heat.
3. Meanwhile, heat a dry skillet (not nonstick) over medium-low heat. Add nuts and cook, shaking skillet often, until golden brown, about 4 minutes. In a small bowl, combine ricotta and herbs. To serve, divide risotto mixture evenly among 4 bowls. Top each portion with quarter of ricotta mixture and quarter of nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (607g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 508 | ||
Calories from Fat: 92 (18%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 10.2g | 14 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 353.9mg | 12 % | |
Potassium 2091.7mg | 55 % | |
Total Carbohydrate 94.1g | 28 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 76.2g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.