Pumpkin Barley Risotto

Pumpkin Barley Risotto


7 people made this

This risotto is delicious, filling, healthy and cheaper than most because it uses pearl barley instead of Arborio rice.


Serves: 2 

  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 350g butternut pumpkin, peeled and cubed
  • splash white wine
  • 200g barley, rinsed
  • 2 tablespoons fresh sage, diced
  • salt and pepper, to taste
  • 450ml chicken stock
  • 50g grated Parmesan

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Heat olive oil in a heavy-bottomed pan. Add the onion and cook over medium heat 8 minutes until translucent but not browned. Add the garlic, cubed pumpkin and the splash of wine. Cover and cook a couple of minutes.
  2. Add the barley and stir well. Cook 2 minutes. Add the sage and salt and pepper to taste. Add the stock all at once, bring to a boil and reduce to a simmer.
  3. Cook 30 minutes until liquid is absorbed and barley is tender, stirring occasionally. Serve with Parmesan.

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