Roast Pumpkin Barley Risotto

Name: Roast Pumpkin Barley Risotto
Total time: 75 min
Ingredients: 600 g pumpkin, peeled and chopped into bite-sized cubes ((or use leftover roast pumpkin ~ 3 cups)); 1 tablespoon olive oil; pinch salt and pepper; 1 large onion, chopped; 2 cloves garlic, crushed; 1 cup barley ((195 g)); ½ cup white wine, (or 2 tablespoons white wine vinegar); 4 cups vegetable stock or water with 1 teaspoon garlic salt or stock powder ((880 g)); 60 g baby spinach; ¼ cup grated Parmesan cheese, (extra for serving)

www.joyfuleatingnutrition.com

This creamy, high-fibre vegetarian risotto recipe combines nutritious, nutty barley and roasted pumpkin. Enjoy!

View full recipe on www.joyfuleatingnutrition.com

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Ingredients

600 g pumpkin, peeled and chopped into bite-sized cubes ((or use leftover roast pumpkin ~ 3 cups))
1 tablespoon olive oil
pinch salt and pepper
1 large onion, chopped
2 cloves garlic, crushed
1 cup barley ((195 g))
½ cup white wine, (or 2 tablespoons white wine vinegar)
4 cups vegetable stock or water with 1 teaspoon garlic salt or stock powder ((880 g))
60 g baby spinach
¼ cup grated Parmesan cheese, (extra for serving)