Pumpkin Risotto | How to make Risotto

Ingredients

Instructions

1. 1

   Soak barley for 30 minutes to an hour. Rinse and parboil with double the quantity in a saucepan for 10-15 minutes, on high heat. Drain and save 1 cup of the water.
2. 2

   Drizzle the pumpkin cubes with olive oil, salt & pepper. Preheat the oven to 220 C for 5 minutes. Place the pumpkin cubes on a baking tray with a sprig of thyme or rosemary and roast for 30 minutes till brown outside and soft inside. Cool and blend into a smooth puree. Add a tbsp. of water if needed. Keep aside.
3. 3

   Boil a litre of water and keep simmering on low heat on one side.
4. 4

   In a skillet, saute the onions & garlic with 1 tsp butter and 1 tsp olive oil. Add some chilli flakes and thyme or rosemary. Add the drained barley and cook for a 30 seconds.
5. 5

   Add the white wine and cook for another minute.
6. 6

   Add one cup of hot water from the simmering pan and 1/2 cup of the starchy water from the barley along with a tsp of salt and freshly crushed pepper. Cover and cook on a medium flame. Add the remaining 1/2 cup of starchy water and more hot water until the barley is soft and chewy. Cook open so the water can evaporate. When cooked 3/4th of the way (10-15 mins), stir in the pumpkin puree and simmer on low heat for 2-3 minutes. Add more hot water, if required, to maintain a fluid consistency. Keep stirring to release the starch from the grains.
7. 7

   Cook till the texture is smooth & creamy. Adjust taste for salt and pepper and chilli.
8. 8

   Take off the heat. Add 1 tsp butter & 1/4th cup Parmesan cheese or feta. Lightly combine.
9. 9

   Garnish with chopped parsley and a drizzle of extra virgin olive oil.