Orzotto Con Zucca (Barley & Pumpkin Risotto)

1. 1

   Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes.

2. 2

   Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.

3. 3

   Put the cooked pumpkin together with the butter into a blender and process to a puree.

4. 4

   Season to taste with salt and pepper.

5. 5

   Add the puree to the barley and season again with salt and pepper.

6. 6

   Just before serving mix the parmesan into the 'risotto'.

7. 7

   Serve hot with fresh crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.