Roasted Pumpkin Barley Risotto

    1 hour 50 minutes

    Using the Jamie Oliver Homecooker this warming pumpkin and barley risotto will tickle your tastebuds.


    2 people made this

    Serves: 4 

    • 350-400g pumpkin (any sort)
    • 1 tablespoon olive oil
    • salt and pepper to taste
    • 1 tablespoon butter
    • 1 finely sliced leek
    • 2 cloves of garlic
    • 200g pearl barley
    • 1.2 litres vegetable stock
    • 1 tablespoon chopped fresh thyme
    • 1 bay leaf
    • handful of pine nuts
    • 100g marscapone cheese
    • 2-3 tablespoons honey

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat oven to 200 degrees C.
    2. Cut pumpkin into wedges, drizzle in olive oil, season with salt and pepper and bung into the oven for 30 mins.
    3. Set Homecooker to 175 degrees and add butter. Add leek and set timer for 5 mins with the stirrer attachment.
    4. Add minced garlic for 2 more minutes.
    5. Add barley and let it toast for 5 mins with the stirrer attached.
    6. Add stock, fresh thyme, bay leaf and bring to the boil. Reduce temperature to 130 and set timer to 50 mins whilst it stirs itself merrily.
    7. Once pumpkin is cooked, drizzle honey over the top with a bit of a shake to coat the pumpkin in oil and honey and roast for a further 10 mins.
    8. When barley is tender add pumpkin and remove bay leaf.
    9. Roast pine nuts in a pan on stove top.
    10. In the last hazzah stir in marscapone, scatter pinenuts on top and serve to hungry family.


    Can be frozen nicely in lunch size portions. This is a super cheap recipe but full of flavor.

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