Description
A great Nordic pearl barley risotto with pumpkin, feta cheese and thyme that is perfect for this time of year when you can get the most beautiful hokkaido pumpkins.
Ingredients
Units
- 300 gr (10 1/2 oz) Hokkaido pumpkin
- 4/5 (200 ml) pearl barley
- 3/5 cups water (150 ml) (used for cooking the pumpkin)
- 1/5 (50 ml) cups whipping cream
- 1/2 onion
- 1 clove of garlic
- Butter
- 2 tbsp. (30 ml) fresh finely chopped thyme
- 1 pinch of nutmeg
- Lots of freshly ground pepper
- Salt
- Apple Cider Vinegar
- 5 tbsp (75 gr) Feta
Instructions
- Chop onion and garlic and fry in butter in a pan until the onion is soft. Set aside.
- Cook pearl barley in plenty of water until tender. Drain and set aside.
- Peel the pumpkin, remove the seeds and cut into small pieces.
- Cook the pumpkin pieces in boiling water until they are tender and then drain, BUT save ca. 3/5 cups (or if necessary, a little more) of water for the sauce.
- Put pumpkin pieces into food processor or blender along with pumpkin water, cream, finely chopped thyme, a pinch of grated nutmeg and salt and pepper.
- Pour pumpkin sauce back into your saucepan and mix with pearl barley and butter-fried chopped onion and garlic.
- Season with a little bit of apple cider vinegar, as it gives a flavor kick to the dish.
- Garnish with crumbled feta cheese, a drizzle of good olive oil and plenty of freshly ground pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 390