Goat Cheese and Butternut Squash Risotto
- Number of Servings: 2
Ingredients
1 tbsp. olive oil1/2 large onion, chopped1/4 butternut squash, peeled and cubed (approx. 150g)325 ml beef stock3/4 c. portobello mushroom, chopped100g pearled barley2 handfuls fresh spinach60g goat cheese
Heat the oil in a deep pan, then add the onion and sauté for 4-5 minutes until slightly softened. Add the squash and continue cooking for 4-5 minutes until it starts to color.
Add two-thirds of the stock, then cover and simmer for about 10 minutes until the squash starts to soften. Stir in the barley and mushrooms and continue to simmer gently for about 15 minutes. When the liquid has been absorbed, add the remaining stock. Stir occasionally until the barley is tender and the liquid is almost absorbed.
Remove from the heat and stir in the spinach, cover and allow it to cook in the residual heat.
Stir in goat cheese until fully incorporated.
Enjoy!
Serving Size: Serves 2 as a main dish, or 4 as a side dish
Number of Servings: 2
Recipe submitted by SparkPeople user LMARIELEONARD.
Add two-thirds of the stock, then cover and simmer for about 10 minutes until the squash starts to soften. Stir in the barley and mushrooms and continue to simmer gently for about 15 minutes. When the liquid has been absorbed, add the remaining stock. Stir occasionally until the barley is tender and the liquid is almost absorbed.
Remove from the heat and stir in the spinach, cover and allow it to cook in the residual heat.
Stir in goat cheese until fully incorporated.
Enjoy!
Serving Size: Serves 2 as a main dish, or 4 as a side dish
Number of Servings: 2
Recipe submitted by SparkPeople user LMARIELEONARD.
Nutritional Info Amount Per Serving
- Calories: 287.9
- Total Fat: 13.8 g
- Cholesterol: 13.8 mg
- Sodium: 452.3 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 6.3 g
- Protein: 13.1 g
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