Pearl Barley Risotto with Pumpkin and Corn
Risotto • World
Description
Pearl Barley Risotto with Pumpkin and Corn
Ingredients
- Pearl barley ½ cup
- Water 3½ cups
- Vegetable Oil 2 tablespoons
- Pumpkin 15 oz
- Frozen Corn 1 cup
- Spinach 5 oz
- Lemon Zest 1 teaspoon
- Grated Hard Cheese ½ cup
- Salt to taste
- Asafoetida a pinch
- Ground Black Pepper to taste
- Nutmeg to taste
- Dried thyme to taste
Step-by-Step Guide
Step 1
Soak the pearl barley for several hours. After soaking, drain and rinse. Pour in 2 cups of water and cook for about 1 hour until tender. Add more water during cooking if necessary.
Step 2
In a deep skillet, heat the oil and sauté the spices and herbs for 30 seconds, stirring constantly, then add the pumpkin and sauté for 5 minutes. Pour in 1–1.5 cups of water, cover, and cook for about 20 minutes over medium heat. Stir in the cooked pearl barley and corn and cook for a few more minutes. Season with salt and add the lemon zest and spinach.
Step 3
Keep on the heat for a few minutes. Add the cheese and remove from heat.
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