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.
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
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A vibrant vegetarian risotto featuring roasted pumpkin, pearl barley, and topped with feta and pine nuts. Perfect for a cozy weeknight meal.
Ingredients
- 1 lbs (750 g) kabocha pumpkin, peeled and seeded
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Himalayan pink salt
- Ground black pepper
- 3 tbsp olive oil, divided
- 1 tbsp walnut oil, plus extra for serving
- 1 medium brown onion, finely chopped
- 1.5 cups (280 g) pearl barley
- 4 cups (1 liter) organic vegetable stock
- Low-fat feta cheese, crumbled, for serving
- Toasted pine nuts, for serving
Instructions
- Preheat oven to 356°F (180°C).
- Cut the kabocha pumpkin into small chunks.
- 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.
- In a large pan, heat remaining olive oil over medium heat. Add onions, cooking until soft, about 5 minutes.
- Stir in pearl barley. Pour in vegetable stock, bring to a boil, then simmer for 25-30 minutes, stirring occasionally.
- Fold pumpkin puree into the barley mixture. Simmer together for a few minutes to blend the flavors.
- Dish onto plates, top with crumbled feta, toasted pine nuts, and a drizzle of walnut oil.
Notes
- For a richer flavor, roast the pumpkin with the barley for the last 10 minutes of cooking time.
- If pearl barley is unavailable, substitute with another grain like farro or brown rice, adjusting cooking time accordingly.
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
How is pearl barley risotto different from one made with Arborio rice?
Pearl barley takes longer to cook, usually 35 to 45 minutes, and has a chewier texture than Arborio rice. It releases starch gradually like rice, giving the dish a creamy consistency, but the individual grains stay firmer.
Do I need to roast the pumpkin separately before adding it to the barley?
Yes, roasting the pumpkin separately first concentrates its flavor and gives it caramelized edges that add depth to the finished dish. Add the roasted pieces near the end so they hold their shape.
Can I use vegetable stock instead of chicken stock to keep this vegetarian?
Vegetable stock works well here and keeps the dish fully vegetarian. Use a good-quality stock with some body, as it is the main liquid the barley absorbs over the long cooking time.
It’s 5 cups chunked pumpkin.
Good luck!
Trying this tonight…and using already pureed pumpkin I froze from last years harvest. Is it 5 cups pureed pumpkin- or 5 cups chunked pumpkin? Can’t wait!
This sounds amazing. i love the idea of using barley instead.
just wondering though, did you soak the barley at all before you used it??
Thank you all for your comments! This is one of my favourite recipes as well!
Rachel: No, I didn’t soak the barley, but if you want to shorten the cooking time you can of course do that.
Thanks!
Maria
x
This recipe is amazing! I added fresh fennel and chopped tomatoes to the recipe and it was delicious!
this sounds amazing.. never thought of using pearl barley for a risotto but could really work!
that looks absolutely wonderful! I will be making it this weekend – thank you!
deb
I love a creamy risotto like this one. I especially love how you used walnut oil, delicious combination!
This looks wonderful. I’m a big fan of pumpkin but have not used barley much. I’ll have to try it.