Pumpkin Pearl Barley Risotto

Apr 2, 2020 | Recipes, Salads & Vegetables | 0 comments

I adapted this from a Pepper and Me Risotto recipe – that used arborio rice.
I’ve always been a fan of Pearl Barley, my Mom makes the most amazing Bacon Hock and Pearl Barley soup, and seeing as she was here when I was teaching myself good risotto technique, this is a nod to her.

I used pumpkin as the base vegetable because it picks up some sweet and delicious flavours from the roasting and is so versatile in terms of the other flavours that go nicely with it.

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Pumpkin Pearl Barley Risotto
Prep Time
25 mins
Cook Time
40 mins
 
Course: Side Dishes
Cuisine: Italian
Servings: 4
Ingredients
  • 2 litres chicken stock
  • 1 cup pearl barley
  • 600 grams roasted pumpkin
  • 1 tablespoon minced garlic
  • 1 onion
  • 2 tsp olive oil
  • Paprika
  • Cinnamon
Instructions
  1. Pre-heat oven to 180 degrees.
  2. Cut all of your pumpkin up into cubes, drizzle with oil and dust with paprika and cinnamon.
  3. Roast in the oven for 20 minutes.
  4. While the pumpkin cooks, dice the onion, add onion and garlic to a stock pot and cook until the onion is soft.
  5. Add the chicken stock to the stock pot. Bring to a slow boil.
  6. Add the pearl barley to the stock pot and stir. Bring the pot back to the boil. Set to simmer.
  7. Simmer away, about 30 minutes, until the pearl barley is soft.
  8. Stir through the roasted pumpkin.
  9. Serve with your desired toppings – sliced fried chicken, toasted pinenuts, flat leaf parsley, parmesan cheese, spinach, roasted tomatoes, bacon.

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