Name: Pumpkin and barley risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 kilogram pumpkin, peeled, seeded, cut into 2cm pieces; 2 tablespoon vegetable or olive oil; 2 large vegetable stock cubes; 1 red onion, finely chopped; 2 cloves garlic, crushed; 2 teaspoon chopped thyme; 1 1/2 cup pearl barley; 2/3 cup dry white wine; 120 gram baby spinach leaves; 2/3 cup freshly grated parmesan, plus extra, to serve; 25 gram butter

Ingredients

1 kilogram pumpkin, peeled, seeded, cut into 2cm pieces

2 tablespoon vegetable or olive oil

2 large vegetable stock cubes

1 red onion, finely chopped

2 cloves garlic, crushed

2 teaspoon chopped thyme

1 1/2 cup pearl barley

2/3 cup dry white wine

120 gram baby spinach leaves

2/3 cup freshly grated parmesan, plus extra, to serve

25 gram butter

Method

1.Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin in a single layer on prepared tray; drizzle with half the oil. Season. Bake 30 minutes or until golden and tender.

2.Meanwhile, place crumbled stock cubes and 1.25 litres (5 cups) water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and keep hot. In a large heavy-based saucepan, heat remaining oil over moderate heat. Add onion, garlic and thyme; cook and stir 5 minutes. Add barley; stir 1 minute or until grains are coated.

3.Add wine; cook and stir 1 minute or until wine has been absorbed. Stir 1 cup of the hot stock into barley mixture; cover. Simmer gently 5 minutes or until liquid has been absorbed. Repeat with remaining stock, 1 cup at a time, until barley is tender (about 35 minutes).

4.Add spinach to barley mixture; stir until wilted. Stir in pumpkin, parmesan and butter. Remove pan from heat; cover. Stand 3 minutes. Serve sprinkled with extra parmesan.

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Ingredients

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