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| Roasted Pumpkin Barley Risotto |
Ingredients
1/2 medium to large butternut pumpkin - cubed
Olive oil
Ground coriander
1 cup pot barley, (or pearl barley if you prefer)
4 garlic cloves - thinly sliced
4 tbsp dry white wine
4 cups vegetable stock, (or chicken stock if preferred)
8 tbsp grated parmesan cheese
2 tbsp butter
1 small bunch parsley - finely chopped
Method
1. Preheat oven to 190 degrees C.
2. Toss the pumpkin with a splash of oil, a good shake of ground coriander and a little salt & pepper. Spread in 1 layer in a baking tray and roast, stirring occasionally, until tender and well-browned, approx. 20-30 minutes.
3. While pumpkin is roasting, toast barley in a dry pot over medium heat, stirring constantly, until fragrant and golden, approx. 5-10 mins. Transfer to a bowl.
4. Cook garlic in another splash of oil, over medium heat, stirring, until pale golden, approx. 1-2 mins. Add barley, stirring to coat. Add wine and simmer briskly, stirring, until absorbed, approx. 1 min.
5*. Add the warm stock, stirring and bring to the boil. Pop a lid on the pot and turn down to simmer. Allow to cook for approx. 30-40 mins, stirring occasionally, until barley is just tender and creamy looking.
6. Stir in the pumpkin, cheese, butter and season to taste. Stir in parsley.
Notes*
At stage 5, instead of adding all the stock at once, you could cook this like a standard rice risotto as follows:...
Add 1/2 cup stock and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until barley is just tender and creamy looking, approx. 30 mins. (I use the other method because I generally have other things to do rather than standing over the hob for that long!)
Enjoy!
Caryl ♥
