Pumpkin Barley Risotto

    Pumpkin Barley Risotto

    (8)
    1save
    55min


    7 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (9)

    by
    4

    I have to say, I was very pleasantly surprised by this. It wouldn't have occured to me to use Barley in place of Arboreo rice. Its much more substantial than rice - highly recommended for cold winter nights - and its far less labour intensive - no need to stand and keep stiring and adding the stock gradually.  -  07 Jan 2010  (Review from Allrecipes UK & Ireland)

    by
    2

    Very good! My only complaint: I think you meant "Serves: 2 armies." We have SO MUCH left over! I thought it seemed like a lot of squash when I was cutting it, and then quite a lot of barley... I ended up using probably 1.5x the water and 2 stock cubes (Knorr veggie stock). I also didn't have wine like I thought, so I just omitted it and thew a little stock in early to soften things up. It was crazy kinds of good, and a tiny sprinkling of parmesan when serving it really seals the deal. I'll make it again someday, but we'll be eating this first batch for the next week Also, thank you for teaching me that I can use barley instead of Arborio rice for a delicious, flavorful, and less laborious dish.  -  08 Sep 2011  (Review from Allrecipes UK & Ireland)

    by
    2

    Was tasty, all I would say is that this is very filling, I reckon it feeds 3 rather than 2 people.  -  06 Apr 2011  (Review from Allrecipes UK & Ireland)

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