Autumn Pumpkin Barely Style Risotto

Pumpkin and barley risotto

Kerry, a friend who sells designer rugs sent this one in. Kerry says the substitution of barley for aborio rice works well and gives the rissotto a richer, fuller flavour.

Ingredients

2 tbsp olive oil
2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
dash white wine
2 cups pearled barley (soaked for at least 1 hour)
pinch dried thyme
pinch sugar
6 cups boiling water
4 tbsp vegetable stock
half bunch basil (not chopped)
squeeze of lemon
salt and pepper
side:
3 tomatoes, cut in quarters,
sprinkled with salt and sugar
garam masala
freshly chopped garlic clove
1 cup mushrooms (sliced thinly)

Cooking Instructions

  1. In large inner pot, heat oil, add onions and pumpkin till onions translucent and pumpkin browned.
  2. Add garlic, salt and pepper, sugar, thyme.
  3. Cook mixture till browned and caramelised.
  4. Add barley and white wine and basil.
  5. Dissolve stock powder in the boiling water and add to pot.
  6. Simmer ingredients, with lid on, for 30 minutes.
  7. Return inner pot to Ecopot, with lid on.
  8. Cooking time 2 hours.

HINT … Serve with slow cooked tomatoes, garlic and mushrooms.This can be made in the small inner pot whilst risotto is cooking. Place small pot into large inner pot, 15 minutes before simmering time ends.

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