Description
A vibrant vegetarian risotto featuring roasted pumpkin, pearl barley, and topped with feta and pine nuts. Perfect for a cozy weeknight meal.
Ingredients
Units
Scale
- 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