Monday, November 16, 2009

Pumpkin Barley Risotto

Pumpkin Barley Risotto

2 Tsp olive oil
1 small onion (finely chopped)
2 cloves garlic (minced)
1 ½ cups pearl barley
4 cups vegetable broth (keep warm)
1 can of pure pumpkin (small)
Dash of nutmeg (fresh if you have it)
2 Tbsp grated Parmesan cheese


Saute onions and garlic in oil on medium heat until clear, about 5 minutes. Add barley, saute about 3 minutes. Add broth, 1/2 cup at a time, stir until absorbed. Keep adding broth for about 15-25 minutes, until barley is cooked and creamy. (Or, add all broth at once, bring to a boil, lower heat and cover and simmer 30-40 minutes, until barley is tender).

Once barley is finished cooking, stir in pumpkin, nutmeg and Parmesan and gently warm through.

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