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.

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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.

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.

Roasted Pumpkin And Pearl Barley Risotto

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5 from 6 reviews

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

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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

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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