Roast Pumpkin Barley Risotto
Ingredients
Roast Pumpkin
- 600 g pumpkin, peeled and chopped into bite-sized cubes (or use leftover roast pumpkin ~ 3 cups)
- 1 tablespoon olive oil
- pinch salt and pepper
Barley Risotto
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 cup barley (195 g)
- ½ cup white wine, or 2 tablespoons white wine vinegar
- 4 cups vegetable stock or water with 1 teaspoon garlic salt or stock powder (880 g)
- 60 g baby spinach
- ¼ cup grated Parmesan cheese, extra for serving
Instructions
Roast Pumpkin (if not using leftover roast pumpkin)
- Preheat oven to 180oC.
- Place pumpkin on a baking tray and toss with olive oil.
- Season with salt and pepper and roast until softened and slightly golden brown, anywhere between 20 - 40 minutes, depending on the type of pumpkin used and your oven.
Barley Risotto
- In a large saucepan over medium heat add the olive oil.
- Once the oil is heated, add the onion and cook until softened.
- Then add garlic and cook until fragrant.
- Then add barley and stir through while adding the white wine.
- Cook until wine is almost completely absorbed.
- Then add stock or water. Stir well.
- Cook, uncovered, for 45 minutes or until the liquid is mostly absorbed, stirring occasionally. If there is excess liquid when the barley is cooked, drain it if necessary.
- Once the barley is cooked, add the roasted pumpkin. Stir through for a few minutes.
- Then add the Parmesan cheese and baby spinach. Stir until spinach is wilted.
- Serve sprinkled with a little extra Parmesan cheese. Enjoy!
Notes
How to serve this pumpkin risotto?
Enjoy as is or serve with a shaving or Parmesan cheese alongside a green leafy salad or fresh crusty bread.
It would also be delicious served with:
-
- a sprinkling of crumbled feta
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- diced fried bacon pieces
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- sliced sun-dried tomato
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- caramelised onion
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- grilled asparagus
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- chicken or tempeh strips