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Roast Pumpkin, Rocket & Barley Risotto

Recipe courtesy of Emily Bollinger. Photo courtesy of Sarah W.
  Prep Time: 10mins
  Cook Time: 40mins
  Serves: 4

Ingredients

  • 1 cup pearl barley
  • ½ butternut pumpkin, diced into 2cm pieces
  • 3 tbsp olive oil
  • 1 large brown onion, finely diced
  • 3 cloves of garlic, crushed
  • ½ cup white wine
  • 1 sprig fresh sage, finely chopped
  • 1L vegetable stock
  • 1 tbsp nutritional yeast
  • 125g fresh rocket
  • Balsamic glaze
  • Pinenuts
  • 1 tbsp nutritional yeast or vegan parmesan, to serve

Directions

Step 1

Preheat oven to 200°C

Step 2

Toss diced pumpkin in 1 tbsp olive oil and roast until soft and slightly caramelised.

Step 3

While pumpkin is cooking, in a medium saucepan, saute onion and garlic over medium to low heat in 1 tbsp olive oil until translucent. Add remaining tablespoon of oil and cook for 3 mins on medium heat.

Step 4

Deglaze the pan with white wine and stir until absorbed.

Step 5

Add one cup of stock to barley stirring constantly and waiting til all absorbed before adding another cup. Continue until all stock is absorbed, should take 40 mins.

Step 6

Add fresh sage, nutritional yeast and check for seasoning. Add salt and pepper as required. Taste a piece of barley and make sure it is cooked, it should be soft but have a very slight bite.

Step 7

If still too hard continue adding ½ cup water until desired texture is achieved.

Step 8

Remove from heat and gently fold through roasted pumpkin.

Step 9

In a small bowl, toss rocket with small drizzle of balsamic and glaze and a dash of extra virgin olive oil.

Step 10

To serve, spoon risotto onto plate, top with an extra sprinkle of nutritional yeast or vegan parmesan, a small pile of rocket, drizzle whole plate with balsamic glaze and sprinkle over pinenuts.

Ingredients

  • 1 cup pearl barley
  • ½ butternut pumpkin, diced into 2cm pieces
  • 3 tbsp olive oil
  • 1 large brown onion, finely diced
  • 3 cloves of garlic, crushed
  • ½ cup white wine
  • 1 sprig fresh sage, finely chopped
  • 1L vegetable stock
  • 1 tbsp nutritional yeast
  • 125g fresh rocket
  • Balsamic glaze
  • Pinenuts
  • 1 tbsp nutritional yeast or vegan parmesan, to serve

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