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
- 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.
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