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Roasted Pumpkin and Pearl Barley Risotto

Roasted Pumpkin and Pearl Barley Risotto

Roasted Pumpkin And Pearl Barley Risotto

This beautiful barley risotto is a colorful vegetarian dish served by Sydney based contributor Maria Laitinen. Topped with golden pine nuts and creamy feta cheese this is a perfect vegetarian meal on its own.

This is one of my all time favorite dishes. I love the texture, the flavor and the color – it’s a feast to all your senses! I love using pearl barley to make “risotto” as it has a lovely nutty and wholesome flavor and goes wonderfully with the earthy flavor of roasted pumpkin. Walnut oil is also my favorite and it gives this dish almost a luxurious finish. Topped with golden pine nuts and creamy feta cheese this is a perfect vegetarian meal on its own.


How to Make Roasted Pumpkin and Pearl Barley Risotto


Preheat and Prep:

Preheat your oven to 356°F (180°C). Cut the kabocha pumpkin into small chunks.


Season and Roast Pumpkin:

On a baking tray lined with parchment, toss pumpkin with 2 tbsp olive oil, rosemary, thyme, salt, and pepper. Roast for 20 minutes or until tender. Let cool slightly, then puree in a food processor with 1 tbsp walnut oil.


Sauté Onions:

In a large pan, heat remaining olive oil over medium heat. Add onions, cooking until soft, about 5 minutes.


Cook Barley:

Stir in pearl barley. Pour in vegetable stock, bring to a boil, then simmer for 25-30 minutes, stirring occasionally.


Combine:

Fold pumpkin puree into the barley mixture. Simmer together for a few minutes to blend the flavors.

See Also
Albondigas Recipe


Serve:

Dish onto plates, top with crumbled feta, toasted pine nuts, and a drizzle of walnut oil.


Recipe Notes:

  • Pear barley will have a slightly chewy texture when done.
  • Adjust the thickness of the risotto by adding more stock if needed.
  • Roasting enhances the pumpkin’s natural sweetness.
  • Swap feta for goat cheese for a creamier finish.

 


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Roasted Pumpkin And Pearl Barley Risotto

Roasted Pumpkin And Pearl Barley Risotto


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Maria Laitinen
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 portions 1x

Description

This beautiful barley risotto is a colorful vegetarian dish served by Sydney based contributor Maria Laitinen. Topped with golden pine nuts and creamy feta cheese this is a perfect vegetarian meal on its own.


Ingredients

Units Scale
  • 26.5 oz (750g) kabocha pumpkin, peeled and seeded
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Himalayan pink salt, to taste
  • Ground black pepper, to taste
  • 3 tbsp olive oil, divided
  • 1 tbsp walnut oil, plus extra for serving
  • 1 medium brown onion, finely chopped
  • 1.5 cups (280g) pearl barley
  • 4.2 cups (1 liter) organic vegetable stock
  • Low-fat feta cheese, crumbled, for serving
  • Toasted pine nuts, for serving

Instructions

  1. Preheat and Prep: Preheat your oven to 356°F (180°C). Cut the kabocha pumpkin into small chunks.
  2. Season and Roast Pumpkin: On a baking tray lined with parchment, toss pumpkin with 2 tbsp olive oil, rosemary, thyme, salt, and pepper. Roast for 20 minutes or until tender. Let cool slightly, then puree in a food processor with 1 tbsp walnut oil.
  3. Sauté Onions: In a large pan, heat remaining olive oil over medium heat. Add onions, cooking until soft, about 5 minutes.
  4. Cook Barley: Stir in pearl barley. Pour in vegetable stock, bring to a boil, then simmer for 25-30 minutes, stirring occasionally.
  5. Combine: Fold pumpkin puree into the barley mixture. Simmer together for a few minutes to blend the flavors.
  6. Serve: Dish onto plates, top with crumbled feta, toasted pine nuts, and a drizzle of walnut oil.

Notes

  • Pear barley will have a slightly chewy texture when done.
  • Adjust the thickness of the risotto by adding more stock if needed.
  • Roasting enhances the pumpkin’s natural sweetness.
  • Swap feta for goat cheese for a creamier finish.
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Italian Inspired

 

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