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Recipe

Leek and pumpkin barley risotto

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

Leek and pumpkin barley risotto
  • 500 gram peeled, butternut pumpkin, seeded, chopped
  • 2 tablespoon olive oil
  • 1 leek, trimmed, rinsed, sliced
  • 2 rashes, chopped rindless bacon
  • 1 clove, crushed garlic
  • 200 gram button mushrooms, halved
  • 1 1/2 cup pearl barley
  • 5 cup vegetable stock
  • 1/3 cup parsley, roughly chopped
  • bread, to serve (optional)

Method

Leek and pumpkin barley risotto
  • 1
    Preheat oven to 200°C.
  • 2
    In a baking dish, toss pumpkin in half oil. Season to taste. Bake 20-25 minutes, until golden and tender.
  • 3
    Meanwhile, heat remaining oil in a large, heavy-based saucepan on medium. Saute leek, bacon and garlic 2-3 minutes, until leek is tender. Add mushrooms and cook 4-5 minutes, stirring, until golden.
  • 4
    Stir in barley to coat in oil. Pour in stock and bring to boil. Reduce heat to low, cover and simmer 20-25 minutes.
  • 5
    Remove lid and simmer a further 10-15 minutes, stirring, until barley is tender and liquid completely absorbed. Season to taste.
  • 6
    Carefully stir pumpkin through. Serve sprinkled with parsley, accompanied with bread, if liked.

Notes

Pearl barley is higher in fibre than white rice. Try brown rice for a gluten-free fibre hit.

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