This pumpkin risotto is a great way of using up all the extra pumpkin lying around in your fridge. I love how risottos make a warm comforting meal in the cold weather. This recipe is made with barley and instead of the usual risotto rice, making it healthier and quick to cook.
In the picture below, I have added chunks of mozzarella and smoked scarmorza cheese. However, you could use parmesan cheese instead. Adding fresh thyme or rosemary, adds a beautiful earthy aroma. Feel free to add in some bacon or cooked ham for added flavor.
What you need-
Putting it together-
Soak barley for 2 hrs
Rub pumpkin with olive oil, salt & pepper. Roast in the oven till soft.
Blend into a smooth puree. Add a tbsp. of water if needed.
Boil a pot of water and keep simmering on low heat.
In a skillet, saute onions & garlic with 1tbsp butter and 1 tbsp olive oil.
Add the drained barley and cook for a minute.
Add the white wine and cook for another minute.
Add 2 cups of hot water. Let the barley cook.
Add salt, pepper, chili & thyme.
Add more water to the pan if needed to cook the barley. When cooked 3/4th of the way, Stir in the pumpkin puree and simmer on low heat. Add more water to maintain a fluid consistency.
Cook till the texture is smooth & creamy. Adjust taste for salt and pepper.
Take off the heat. Add 1 tbsp butter & 1/4th cup parmesan cheese. Lightly combine.
Garnish with chopped parsley and a drizzle of extra virgin olive oil.