Pearl Barley Risotto with Pumpkin
Main Dishes • European
Description
Best served with steamed vegetables.
Ingredients
- Pumpkin 20 oz
- Pearl barley 10 oz
- Parmesan Cheese 5 oz
- Red Onion 2 pieces
- Leek 1 stalk
- Garlic 1 head
- Fennel Seeds 0 oz
- Bay leaves 2 pieces
- Ground Black Pepper 0 oz
- Coarse Salt 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into 1x1 cm pieces.
Step 2
Clean and thinly slice the leek and red onion.
Step 3
Peel the garlic cloves, cut them in half lengthwise, and crush them with the flat side of a knife.
Step 4
Heat olive oil in a large heavy-bottomed skillet and sauté the fennel seeds for 1 minute, stirring constantly. Add the bay leaves, garlic, leek, and red onion and sauté until the onion starts to turn golden.
Step 5
Add the pumpkin, season with pepper, and sauté for 2 minutes over medium heat, stirring constantly.
Step 6
Add the pearl barley to the skillet and stir for 1 minute, then season with salt and stir again.
Step 7
Pour in 1 liter of pre-heated broth. Stirring thoroughly, bring to a boil. Reduce the heat, cover with a lid, and simmer on low heat for 10 minutes. Then continue cooking like regular risotto, adding half a cup of hot vegetable broth every 3-4 minutes until the pearl barley is tender.
Step 8
Sprinkle with Parmesan, add spices to taste, and serve immediately.
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