Updated: Mar 26
A creamy, high-fibre risotto.
600 g pumpkin, peeled and chopped into bite-sized cubes (or leftover roast pumpkin)
2 tablespoons olive oil
pinch salt and pepper
1 large onion, chopped
2 cloves garlic, crushed
1 cup barley
4 cups vegetable stock or water with 1 teaspoon garlic salt or stock
½ cup white wine or 2 tablespoons white wine vinegar
150 g baby spinach
¼ cup grated parmesan
Preheat oven to 180oC.
Place pumpkin on a baking tray and toss with 1 tablespoon of olive oil. Season with salt and pepper and roast until softened and slightly golden brown, approximately one hour.
Meanwhile, in a large pan or rice cooker add 1 tablespoon of olive oil with onion and garlic. Cook until the onion is softened. Then add the barley and stir through while adding the white wine. Cook until wine is almost completely absorbed. Then add stock or water. Stir well and cover with a lid.
Cook for 45 minutes or until the liquid is mostly absorbed, stirring occasionally. If at this point there is excess liquid, drain if necessary (it will depend on the heat or cooker used).
Then add the roasted pumpkin and cook for a few minutes.
Then add the parmesan and stir well to combine.
Just before serving, add baby spinach and cook until wilted.
Serve topped with additional grated parmesan on it's own. Or top with sun-dried tomato, grilled asparagus, chicken or tempeh strips, or a side salad.