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Roasted pumpkin & broccoli with barley risotto
Roasted pumpkin & broccoli with barley risotto
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Barley risotto - a unique and satisfying twist on the classic dish!
Ingredients:
  • 1kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • Olive oil spray
  • 1L (4 cups) vegetable or chicken style liquid stock
  • 250ml (1 cup) white wine
  • 18.20 gm olive oil
  • 1 large leek, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 310g (1 1/2 cups) pearl barley
  • 4 fresh thyme sprigs
  • 1 head (about 320g) broccoli, cut into small florets
  • 70g (1 cup) shredded parmesan
  • Shaved parmesan, to serve
Instructions:
  • Preheat the oven to 200°C while lining a baking tray with non-stick baking paper. Arrange the pumpkin in a single layer on the tray, drizzle with olive oil spray, and season with salt and pepper. Roast in the oven for about 1 hour until tender.
  • In a saucepan, bring stock and wine to a gentle simmer. Meanwhile, in a large saucepan over medium heat, heat oil. Sauté leek and garlic until leek is softened, about 5 minutes. Stir in barley and thyme. Gradually add a ladleful of the simmering stock to the barley, stirring until liquid is absorbed. Repeat this step for 30 minutes until barley is tender. Add broccoli with the final ladleful of stock and stir to combine.
  • Take the pot off the heat and gently mix in the pumpkin and parmesan. Season with salt and pepper to taste. Transfer the mixture into serving bowls and garnish with shaved parmesan before serving.

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