Roasted Pumpkin and Barley Risotto

Roasted Pumpkin and Barley Risotto

  Ready in : 75 mins

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 of other ingredients are all it takes to make this recipe so tasty. Not a lot of people made this recipe, and 6 would say it hit the spot. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%.

Ingredients
barley

barley

1 cup

butter

butter

2 teaspoons

chicken stock

chicken stock

4 cups

cumin powder

cumin powder

2 teaspoons

thyme

thyme

0.5 teaspoon

mint

mint

2 teaspoons

to garlic

to garlic

2 cloves

big of ginger

big of ginger

3 servings

onion

onion

1 small

oregano

oregano

1 teaspoon

pink peppercorns

pink peppercorns

0.5 teaspoon

pumpkin puree

pumpkin puree

1 cup

salt and pepper

salt and pepper

3 servings

cream

cream

2 teaspoons

worcestershire sauce

worcestershire sauce

1 teaspoon

Cooking in Steps

  1. 1
    Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.

    pumpkin

    pumpkin

    water

    water

    baking pan
    baking pan

  2. 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.

    milk

    milk

    oven
    oven

  3. 3
    Saute the onions and garlic in butter until translucent.

    butter

    butter

    garlic

    garlic

    onion

    onion

  4. 4
    Add in the barley and toast for a couple of minutes.Season with salt, pepper, cumin, thyme and oregano.

    oregano

    oregano

    barley

    barley

    pepper

    pepper

    cumin

    cumin

    thyme

    thyme

    sandwich bread

    sandwich bread

    salt

    salt

  5. 5
    Add two cups of stock and cook until the liquid is almost absorbed.Stir in the pumpkin puree.

    canned pumpkin

    canned pumpkin

    stock

    stock

  6. 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.

    sour cream

    sour cream

    barley

    barley

    stock

    stock

  7. 7
    Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.

    mint

    mint

    sour cream

    sour cream

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