In this post, you will learn how to make Roasted Pumpkin and Barley Risotto and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Roasted Pumpkin and Barley Risotto.
- 1 cup barley
- 2 teaspoons butter
- 4 cups of chicken stock
- 2 teaspoons cumin powder
- 1/2 teaspoon dried thyme
- 2 teaspoons fresh mint
- 2 cloves to garlic, minced
- big chunk of ginger. minced
- 1 small onion, diced finely
- 1 teaspoon oregano
- 1/2 teaspoon pink peppercorns
- 1 cup pumpkin puree
- salt and pepper to taste
- 2 teaspoons sour cream
- 1 teaspoon Worcestershire sauce
- Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
- Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.
- Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
- Saute the onions and garlic in butter until translucent.
- Add in the barley and toast for a couple of minutes.
- Season with salt, pepper, cumin, thyme and oregano.
- Add two cups of stock and cook until the liquid is almost absorbed.
- Stir in the pumpkin puree.
- Add the rest of the stock in half cup measures and stirring until it is fully absorbed.
- Slowly, the barley will become creamy as the starch releases.
- When you are done with all the stock, remove from heat and stir in the sour cream.
- Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.
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