Pearl barley risotto with pumpkin

2 servings

35 minutes

Barley risotto with pumpkin is a cozy dish with a deep history, inspired by traditional Italian risotto but made with barley instead of rice. Pumpkin adds gentle sweetness, while Parmesan gives the dish a rich creamy note. Fennel seeds add subtle anise notes, and the aromatic bouquet of garlic and onion makes the flavor layered and rich. It cooks slowly, allowing the barley to absorb the rich vegetable broth, gaining softness and a creamy texture. This dish is perfect for warming up in cold weather and works well as a standalone dinner or as a side to white meat. European cuisine is known for its variations on classic recipes, and barley risotto with pumpkin is an excellent alternative to traditional risotto, offering richness of flavors and nutritional value.

Energy value per serving

• Calories: 515.3
• Proteins: 17.3g
• Fats: 19.5g
• Carbohydrates: 74.7g

Ingredients

• Pumpkin: 200 g
• Leek: 40 g
• Pearl barley: 150 g
• Parmesan cheese: 40 g
• Butter: 30 g
• Red onion: 70 g
• Fennel: 1 g
• Garlic: 3 clove
• Bay leaf: 1 pc
• Vegetable broth: 650 ml

Cooking steps

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

   Required ingredients:

   • Pumpkin: 200 g
   • Leek: 40 g
   • Red onion: 70 g
   • Garlic: 3 cloves
   • Vegetable broth: 650 ml

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

   Required ingredients:

   • Fennel: 1 g
   • Butter: 30 g

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

   Required ingredients:

   • Garlic: 3 cloves
   • Leek: 40 g
   • Red onion: 70 g

4. Add pumpkin, bay leaf, salt and pepper, and fry for 2 minutes over medium heat while stirring constantly; grate the parmesan on a coarse grater.

   Required ingredients:

   • Pumpkin: 200 g
   • Bay leaf: 1 piece
   • Parmesan cheese: 40 g

5. Add pearl barley to the same pan and fry for 1 minute.

   Required ingredients:

   • Pearl barley: 150 g

6. Pour hot broth over the pearl barley so that the broth is level with the grains, and simmer gently for 30 minutes, stirring constantly and adding broth as it evaporates.

   Required ingredients:

   • Vegetable broth: 650 ml

7. Add the remaining butter, mix; plate the risotto, sprinkle with parmesan, and serve immediately.

   Required ingredients:

   • Butter: 30 g
   • Parmesan cheese: 40 g