Pumpkin and Barley Risotto
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Lunch, Main Course, Main Dish
Servings 4
Calories 384 kcal
- 3 tbsp olive oil
- 9 oz cubed pumpkin
- 2 garlic cloves chopped
- 1 1/2 cup barley
- 2 cups vegetable stock
- 1 tbsp rosemary
- salt and pepper to taste
Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
Heat olive oil in a large pan over medium high heat Stir in the garlic, rosemary, and cubed pumpkin. Cook on medium high heat for 1 minute, then add ½ of the stock.
Add Barley and allow to sit for 1 minute. Pour in remaining stock, cover the pan and cook for 20 minutes, stirring occasionally. If the risotto appears to be too dry during cook time, then add stock as needed.
Remove pan from heat and stir in rosemary. Drizzle with olive oil and season with salt and pepper as needed.
