Name: Leek and pumpkin barley risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 500 gram peeled, butternut pumpkin, seeded, chopped; 2 tablespoon olive oil; 1 leek, trimmed, rinsed, sliced; 2 rashes, chopped rindless bacon; 1 clove, crushed garlic; 200 gram button mushrooms, halved; 1 1/2 cup pearl barley; 5 cup vegetable stock; 1/3 cup parsley, roughly chopped; bread, to serve (optional)

Leek and pumpkin barley risotto

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Serves 6

Prep

20M

Cook

40M

Total

Ingredients

500 gram peeled, butternut pumpkin, seeded, chopped

2 tablespoon olive oil

1 leek, trimmed, rinsed, sliced

2 rashes, chopped rindless bacon

1 clove, crushed garlic

200 gram button mushrooms, halved

1 1/2 cup pearl barley

5 cup vegetable stock

1/3 cup parsley, roughly chopped

bread, to serve (optional)

Method

1.Preheat oven to 200°C.

2.In a baking dish, toss pumpkin in half oil. Season to taste. Bake 20-25 minutes, until golden and tender.

3.Meanwhile, heat remaining oil in a large, heavy-based saucepan on medium. Saute leek, bacon and garlic 2-3 minutes, until leek is tender. Add mushrooms and cook 4-5 minutes, stirring, until golden.

4.Stir in barley to coat in oil. Pour in stock and bring to boil. Reduce heat to low, cover and simmer 20-25 minutes.

5.Remove lid and simmer a further 10-15 minutes, stirring, until barley is tender and liquid completely absorbed. Season to taste.

6.Carefully stir pumpkin through. Serve sprinkled with parsley, accompanied with bread, if liked.

Pearl barley is higher in fibre than white rice. Try brown rice for a gluten-free fibre hit.
Note

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