Fall Cooking: Roasted Pumpkin and Barley Risotto
By: Leah Rodrigues
Published: October 9, 2012

Cozy up next to the fire with a bowl of this delicious roasted pumpkin and barley risotto from Fork Spoon Knife.  This vegetarian dish may be lacking meat but does not lack flavor.  Pumpkin puree is seasoned with onion, garlic, ginger as well as a variety of herbs.  Barley is a healthy alternative to traditional rice.  This grain contains eight essential amino acids and can help regulate blood sugar. Roasted pumpkin and barley risotto is a fall dish everyone will love. 
 
Roasted Pumpkin and Barley Risotto
 
Ingredients:
 
1 cup barley
4 cups of chicken stock (sub: vegetable stock)
1 cup pumpkin puree
1 small onion, diced finely
2 cloves to garlic, minced
big chunk of ginger. minced
1/2 teaspoon pink peppercorns
1/2 teaspoon dried thyme
1 teaspoon oregano
2 teaspoons fresh mint
1 teaspoon Worcestershire sauce
2 teaspoons butter
2 teaspoons cumin powder
2 teaspoons sour cream
salt and pepper to taste
 
Directions:
 








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.

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.