Roasted pumpkin and barley risotto

Name: Roasted pumpkin and barley risotto
Total time: 75 min
Yield: 3 servings
Ingredients: 184 ml barley; 2 tsps butter; 960 ml chicken stock; 2 tsps cumin; 0.5 tsps dried thyme; 2 tsps fresh mint; 2 cloves garlic; 3 servings ginger; 1 small onion; 1 tsp oregano; 0.5 tsps peppercorns; 245 g pumpkin puree; 3 servings salt and pepper; 2 tsps sour cream; 1 tsp worcestershire sauce

Roasted Pumpkin and Barley Risotto is a flavorful Mediterranean dish filled with vitamins, minerals, and aromatic ingredients like pink peppercorns, cream, and ginger. This recipe serves 3 and is perfect for a cozy fall dinner. Best enjoyed during the autumn season, it takes about 1 hour and 15 minutes to prepare.

Ingredients

barley

184 ml

butter

2 tsps

chicken stock

960 ml

cumin

2 tsps

dried thyme

0.5 tsps

fresh mint

2 tsps

garlic

2 cloves

ginger

3 servings

onion

1 small

oregano

1 tsp

peppercorns

0.5 tsps

pumpkin puree

245 g

salt and pepper

3 servings

sour cream

2 tsps

worcestershire sauce

1 tsp

Method

Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
Saute the onions and garlic in butter until translucent.
Add in the barley and toast for a couple of minutes.Season with salt, pepper, cumin, thyme and oregano.
Add two cups of stock and cook until the liquid is almost absorbed.Stir in the pumpkin puree.
Add the rest of the stock in half cup measures and stirring until it is fully absorbed.Slowly, the barley will become creamy as the starch releases.When you are done with all the stock, remove from heat and stir in the sour cream.
Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.

Nutrition:

413 kcal

Carbs

68 g

Fat

9 g

Protein

17 g

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