Roasted Pumpkin and Barley Risotto
Roasted Pumpkin and Barley Risotto might be just the Mediterranean recipe you are searching for. This main course has 414 calories, 18g of protein, and 9g of fat per serving. This recipe serves 3 and costs $2.02 per serving. This recipe is liked by 6 foodies and cooks. This recipe from Foodista requires barley, pumpkin puree, fresh mint, and cumin powder. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. With a spoonacular score of 76%, this dish is good. If you like this recipe, you might also like recipes such as Pumpkin White Cheddar Orzetto (Barley Risotto), Fire Roasted Tomato and Barley Risotto, and Barley Risotto with Roasted Winter Vegetables.
Servings: 3
Ingredients:
1 cup barley
2 teaspoons butter
4 cups of chicken stock
2 teaspoons cumin powder
1/2 teaspoon dried thyme
2 teaspoons fresh mint
2 cloves to garlic, minced
big chunk of ginger. minced
1 small onion, diced finely
1 teaspoon oregano
1/2 teaspoon pink peppercorns
1 cup pumpkin puree
salt and pepper to taste
2 teaspoons sour cream
1 teaspoon Worcestershire sauce
Equipment:
baking pan
oven
Cooking instruction summary:
- Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
- 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.
- Saute the onions and garlic in butter until translucent.
- Add in the barley and toast for a couple of minutes.
- Season with salt, pepper, cumin, thyme and oregano.
- Add two cups of stock and cook until the liquid is almost absorbed.
- Stir in the pumpkin puree.
- 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.
- Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.
Step by step:
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.Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
3. Saute the onions and garlic in butter until translucent.
4. Add in the barley and toast for a couple of minutes.Season with salt, pepper, cumin, thyme and oregano.
5. Add two cups of stock and cook until the liquid is almost absorbed.Stir in the pumpkin puree.
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.
7. Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.
Nutrition Information:
covered percent of daily need
