Pearl Barley Risotto with Pumpkin | MiNDFOOD Recipes
This pearl barley risotto with pumpkin is warming and hearty, perfect as we head into the cooler months. The flavours of nutmeg, sage and maple syrup enhance the rustic flavours of the roasted pumpkin
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Ingredients
- 850g Kent pumpkin
- 1/4 cup extra virgin olive oil
- 1/2 tsp freshly grated nutmeg
- 1 tbsp maple syrup
- 1/4 cup firmly packed fresh sage leaves
- 4 cups (1 litre) chicken style or vegetable stock
- 1 leek, trimmed, halved lengthways, sliced
- 3 cloves garlic, crushed
- 1 1/2 cups (300g) pearl barley
- 1 cup dry white wine
- 1 cup (75g) finely grated parmesan cheese
- extra fried sage leaves, to garnish
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