Barley Risotto with Pumpkin
Risotto • European
Description
Barley risotto with pumpkin
Ingredients
- Pumpkin 5 oz
- Leek 0 oz
- Pearl barley 5 oz
- Parmesan Cheese 0 oz
- Butter 0 oz
- Spanish onions 0 oz
- Nigella Seeds 0 oz
- Garlic 3 cloves
- Bay leaf 1 piece
- Chicken Broth 20 fl oz
Step-by-Step Guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into 1x1 cm pieces. Peel and thinly slice the red onion, finely chop the leek, crush the garlic cloves, peel them, and chop coarsely; bring the broth to a boil.
Step 2
Heat 1/3 of the butter in a deep skillet and sauté the fennel seeds over medium heat, stirring constantly, for 10 seconds.
Step 3
Add 1 tablespoon of olive oil, garlic, leek, and red onion, and sauté over high heat for 1 minute until the onion is golden.
Step 4
Add the pumpkin, bay leaf, season with salt and pepper, and sauté, stirring constantly, for 2 minutes over medium heat; grate the parmesan cheese using a coarse grater.
Step 5
Add the barley to the same skillet and sauté for 1 minute.
Step 6
Pour hot broth over the barley so that the broth is level with the barley, and simmer at a gentle boil, stirring constantly and adding broth as it evaporates for 30 minutes.
Step 7
Add the remaining butter, mix well; serve the risotto on plates, sprinkle with parmesan, and serve immediately.
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