Roasted Pumpkin Barley Risotto

I love a good risotto, but was looking for something other than rice to cook with.  Finding some pot barley in the cupboard, I figured it was worth a go.  It gave a lovely nutty flavour.  This recipe would work well with just about any vegetable and you could also add some diced chicken if you fancied.

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  ♥

Chia Vegetarian Chili

This vegetable chilli with chia seeds is so tasty and you can use just about any veggies that are lying around.

Chia Vegetarian Chili

I found the inspiration for this recipe from the "Chia - the Complete Guide to the Ultimate Superfood" book, then adapted it.


Ingredients

Olive oil

2 leeks - sliced
6 garlic cloves - finely chopped
2 medium carrots - chopped
1 large red pepper - chopped
2 tsp chili powder
2 tsp dried oregano
1-1/2 tsp cumin
1/2 tsp cayenne pepper
1 cup (approx) soy beans
1 200g tin sweet corn - drained
1 400g tin red kidney beans - drained and liquid reserved (approx. 1/2 cup)
1 cup vegetable stock
1 400g tin chopped tomatoes
1/2 cup chia gel
1 lime - juice only
Handful fresh coriander - finely chopped


Chia gel (makes approx. 1-1/4 cups)

1 cup water
1-3/4 tbsp chia seeds

Pour the water into a sealable container.  Slowly pour in the chia seeds while whisking briskly.

Wait a few mins, then whisk again.

Let the mixture stand about 10 mins or so, before whisking a third time.  Seal the container and place in the fridge.  The chia gel can be stored this way for up to two weeks.  Whisk again before using.

Method


Firstly, make up some chia gel.

While the chia gel thickens up, heat a good splash of oil in a large pot over medium-high heat.

Add the leeks, garlic, carrots and red pepper.  Sauté until the leeks start to soften.

Mix in the chili powder, oregano, cumin and cayenne pepper.  Stir for approx. 2 mins.

Stir in the soy beans, corn, kidney beans, reserved bean liquid, vegetable stock and tomatoes.

Bring the chill to a boil, stirring occasionally.  Reduce the heat to medium-low and simmer until flavours are blended and the chili and thickened, stirring occasionally.

Turn off the heat and stir in the chia gel, lime juice and coriander.

Enjoy on it's own, with rice, on top of a baked potato - whatever you fancy!

Caryl  ♥