Roasted Pumpkin and Barley Risotto
Roasted Pumpkin and Barley Risotto might be just the main course you are searching for. This recipe serves 3 and costs $2.02 per serving. One portion of this dish contains about 18g of protein, 9g of fat, and a total of 414 calories. A mixture of pink peppercorns, cream, big of ginger, and a handful
- Prep time
- 22 min
- Cook time
- 52 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1 cup barley
- 2 teaspoons butter
- 4 cups chicken stock
- 2 teaspoons cumin powder
- 0.5 teaspoon thyme
- 2 teaspoons mint
- 2 cloves to garlic
- 3 servings big of ginger
- 1 small onion
- 1 teaspoon oregano
- 0.5 teaspoon pink peppercorns
- 1 cup pumpkin puree
- 3 servings salt and pepper
- 2 teaspoons cream
- 1 teaspoon worcestershire sauce
Instructions
- 1
Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
- 2
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.
- 3
Saute the onions and garlic in butter until translucent.
- 4
Add in the barley and toast for a couple of minutes.Season with salt, pepper, cumin, thyme and oregano.
- 5
Add two cups of stock and cook until the liquid is almost absorbed.Stir in the pumpkin puree.
- 6
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.
- 7
Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.