Barley Risotto with Pumpkin

Risotto | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Barley risotto with pumpkin

Ingredients

Pumpkin - 7.1 oz
Leek - 1.4 oz
Pearl barley - 5.3 oz
Parmesan Cheese - 1.4 oz
Butter - 1.1 oz
Spanish onions - 2.5 oz
Nigella Seeds - 0 oz
Garlic - 3 cloves
Bay leaf - 1 piece
Chicken Broth - 22 fl oz

Step by Step guide

Step 1

Peel the pumpkin, remove the seeds, and cut it into 1x1 cm pieces. Peel and thinly slice the red onion, finely chop the leek, crush the garlic cloves, peel them, and chop coarsely; bring the broth to a boil.

Step 2

Heat 1/3 of the butter in a deep skillet and sauté the fennel seeds over medium heat, stirring constantly, for 10 seconds.

Step 3

Add 1 tablespoon of olive oil, garlic, leek, and red onion, and sauté over high heat for 1 minute until the onion is golden.

Step 4

Add the pumpkin, bay leaf, season with salt and pepper, and sauté, stirring constantly, for 2 minutes over medium heat; grate the parmesan cheese using a coarse grater.

Step 5

Add the barley to the same skillet and sauté for 1 minute.

Step 6

Pour hot broth over the barley so that the broth is level with the barley, and simmer at a gentle boil, stirring constantly and adding broth as it evaporates for 30 minutes.