Pearl Barley Pumpkin Risotto

This pumpkin risotto is perfect for a cozy autumnal dinner with family and friends. It's easy to prepare and can be enjoyed with different kinds of delicious toppings. I love how creamy and warming the dish is. It's definitely a recipe that we come back to every year, especially when the months get a little colder and it's getting darker outside.

Pearl Barley Pumpkin Risotto Recipe

Vegetarian

Ingredients

Serves 4

800g hokkaido pumpkin

2 small onions, cut into small dices

2 garlic cloves, cut into small pieces

2 vegetable broths + 8 dl boiling water

280g pearl barley

200g cottage cheese

4 tbsp lemon juice

1 dl grated parmesan cheese

Salt & peber

Olive oil for frying

Optional Toppings

Roasted pumpkin slices

Sage fried in some butter

Parmesan cheese

Goat cheese

Diced apples

Pumpkin seeds

Fresh basil

Directions

Preheat the oven to 200 degrees.

Cut out the pumpkin, remove the seeds and cut into dices with the peel on. Put the pumpkin pieces onto a baking tray with baking paper, add salt, pepper and 2 tbsp of olive oil. Bake for approx. 20 minutes in the preheated oven.

Place a medium saucepan over the heat with a little oil and sauté the onion and garlic for a few minutes. Add the pearl barley and fry for another few minutes. Pour over the broth and let it simmer on medium heat for approx. 30 - 40 minutes. - Remember to stir along the way. ;)

When the pumpkin pieces are baked and soft, mix them together with the cottage cheese in a food processor until creamy. Pour the mixture into the saucepan with the pearl barley and stir well. - At that point the pearl barley should be cooked well with no water left. Finally add the grated parmesan cheese and season the risotto with a good quality pepper, lemon juice and a little bit of salt. Enjoy.