Roasted Pumpkin Barley Risotto

🧂 Ingredients

• 1 ¼ lb butternut pumpkin

  aka butternut squash, peeled and chopped into bite sized cubes
• 2 tablespoons olive oil
• salt and pepper

  to taste
• 1 onion

  large, chopped
• 2 cloves garlic

  grated
• 1 cup barley
• 4 cups vegetable stock
• ½ cup white wine
• 5 oz baby spinach
• ¼ cup grated parmesan
• 3 teaspoons butter

Instructions

• 1 Preheat the oven to 180°C/355°F.
• 2 Place the butternut pumpkin in a baking dish. Toss with 1 tablespoon of the
  olive oil and season with salt and pepper to taste. Roast pumpkin until softened
  and slightly golden brown. This will take about an hour.
• 3 Meanwhile, switch a rice cooker on to Cook mode and add 1 tablespoon of olive
  oil, onion, and garlic. Cook until the onion is softened and golden brown.
• 4 Add the barley and stir with the oil, onion, and garlic to coat before adding
  the white wine. Cook until the wine is almost completely absorbed before adding
  the stock. Stir well and cover the rice cooker with the lid. Cook barley for 45
  minutes or until the stock is mostly absorbed, stirring occasionally.
• 5 Add the roasted butternut pumpkin and cook for a few minutes, stirring to
  combine. Check seasoning and adjust to taste.
• 6 Once the stock is almost absorbed, add the butter and parmesan and stir well to
  combine. Just before serving, add the baby spinach and cook until wilted.
• 7 Top with additional grated parmesan to serve.

Nutrition Info