Roasted Pumpkin And Barley Risotto Recipe

Name: Roasted Pumpkin And Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup barley; 4 cups chicken stock sub: vegetable stock; 1 cup pumpkin puree; 1 onion small, diced finely; 2 cloves garlic minced; 1 chunk ginger . minced; 1/2 teaspoon pink peppercorns; 1/2 teaspoon dried thyme; 1 teaspoon oregano; 2 teaspoons fresh mint; 1 teaspoon worcestershire sauce; 2 teaspoons butter; 2 teaspoons cumin powder; 2 teaspoons sour cream; salt; pepper

Servings: persons

1 cup barley
4 cups chicken stock sub: vegetable stock
1 cup pumpkin puree
1 onion small, diced finely
2 cloves garlic minced
1 chunk ginger . minced
1/2 teaspoon pink peppercorns
1/2 teaspoon dried thyme
1 teaspoon oregano
2 teaspoons fresh mint
1 teaspoon worcestershire sauce
2 teaspoons butter
2 teaspoons cumin powder
2 teaspoons sour cream
salt
pepper

1
Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
2
Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.
3
Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
4
Saute the onions and garlic in butter until translucent.
5
Add in the barley and toast for a couple of minutes.
6
Season with salt, pepper, cumin, thyme and oregano.
7
Add two cups of stock and cook until the liquid is almost absorbed.
8
Stir in the pumpkin puree.
9
Add the rest of the stock in half cup measures and stirring until it is fully absorbed.
10
Slowly, the barley will become creamy as the starch releases.
11
When you are done with all the stock, remove from heat and stir in the sour cream.
12
Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup barley, 4 cups chicken stock sub: vegetable stock, 1 cup pumpkin puree, 1 onion small, diced finely, and more.

Yes, Roasted Pumpkin And Barley Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pumpkin And Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions