Creamy Barley Risotto with Pumpkin & Herbs
This delightful barley risotto, inspired by a Matthew Ford recipe from the Guardian, transforms traditional risotto by swapping rice for heart-healthy barley, giving it a nutty flavor and chewy texture. The creamy pumpkin puree adds a touch of sweetness and vibrant color, making it a perfect dish for cozy evenings. Optional additions like sautéed mushrooms or tender shredded meat can elevate it further, while butternut squash can be used interchangeably for seasonal convenience. Serve hot with fresh crusty bread to soak up the rich flavors in every bite.
4
Servings
300
Calories
8
Ingredients
Ingredients
barley
140 g (uncooked, rinsed)
chicken or game stock
2 liters (homemade or store-bought)
pumpkin or butternut squash
600 g (cut into chunks)
butter
30 g (unsalted)
grated parmesan cheese
30 g (freshly grated)
salt
to taste (preferably sea salt)
fresh ground black pepper
to taste (freshly ground)
thyme
a few sprigs (optional, for roasting pumpkin)
Instructions
1
In a large pot, bring the chicken or game stock to a rolling boil.
2
Add the rinsed barley to the boiling stock and reduce heat to a gentle simmer. Cook uncovered for about 40 minutes, or until the barley is tender and has absorbed most of the stock. If desired, add chopped mushrooms for the last 5-10 minutes of cooking.
3
While the barley is cooking, prepare the pumpkin. You can microwave, boil, or roast it until soft. For roasting, spread the pumpkin chunks on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle thyme over the top. Roast in a preheated oven at 200°C (400°F) for 25-30 minutes until tender.
4
Once the pumpkin is cooked, combine it with the butter in a blender. Blend until smooth to create a creamy puree. Season the puree with salt and pepper to taste.
5
When the barley is ready, stir the pumpkin puree into the pot, mixing well to combine. Adjust the seasoning again with additional salt and pepper if needed.
6
Just before serving, gently fold in the grated parmesan cheese until melted and well incorporated.
7
Serve the creamy barley risotto hot, accompanied by slices of fresh crusty bread for a complete meal.
Nutrition Information
50 g
Carbs
10 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Barley Risotto with Pumpkin & Herbs?
It is a nutty and chewy alternative to traditional rice-based risotto, using heart-healthy barley combined with a creamy pumpkin puree, butter, and parmesan cheese.
How long does it take to cook the barley?
The barley needs to simmer in the stock for approximately 40 minutes until it is tender and has absorbed most of the liquid.
Can I use butternut squash instead of pumpkin?
Yes, butternut squash can be used interchangeably with pumpkin for seasonal convenience.
Is this recipe gluten-free?
No, barley contains gluten. To make this recipe gluten-free, you would need to substitute the barley with a gluten-free grain like rice or buckwheat.
Is this recipe vegetarian?
The recipe calls for chicken or game stock, so to make it vegetarian, you should substitute that with vegetable stock.
How do I prepare the pumpkin puree?
Cook the pumpkin (roast, boil, or microwave) until soft, then blend it with 30g of butter until smooth.
What temperature should I roast the pumpkin?
Roast the pumpkin chunks in a preheated oven at 200°C (400°F) for 25-30 minutes.
Can I add meat to this barley risotto?
Yes, optional additions like tender shredded meat can be folded in to elevate the dish further.
Can I add mushrooms to the recipe?
Yes, you can add chopped mushrooms to the barley during the last 5-10 minutes of its cooking time.
What should I serve with this risotto?
It is best served hot with slices of fresh crusty bread to soak up the rich flavors.
How many calories are in a serving?
There are approximately 300 calories per serving.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How much barley do I need?
The recipe requires 140 grams of uncooked, rinsed barley.
What type of stock is recommended?
You can use 2 liters of chicken or game stock, either homemade or store-bought.
When do I add the parmesan cheese?
Gently fold in the grated parmesan cheese just before serving so it melts and incorporates well.
How much pumpkin is required?
You will need 600 grams of pumpkin or butternut squash cut into chunks.
Should the barley be rinsed before cooking?
Yes, the barley should be rinsed before adding it to the boiling stock.
Can I use dried thyme?
The recipe suggests a few sprigs of fresh thyme for roasting, but you can use a smaller amount of dried thyme if fresh is unavailable.
What is the texture of barley risotto compared to rice?
Barley risotto has a more pronounced nutty flavor and a distinctively chewy texture compared to the softer, starchier texture of Arborio rice.
How do I season the dish?
Season with salt (preferably sea salt) and freshly ground black pepper to taste at various stages, specifically when making the puree and after mixing it with the barley.
Who inspired this recipe?
This recipe was inspired by a Matthew Ford recipe originally published in the Guardian.
Can I use store-bought pumpkin puree?
While the recipe explains how to make it fresh, you can use store-bought puree for convenience; however, you should still blend it with the butter for the best texture.
Is the barley cooked covered or uncovered?
The barley should be cooked uncovered for about 40 minutes.
Can I make this recipe vegan?
To make it vegan, use vegetable stock, replace the butter with olive oil or a plant-based margarine, and use a vegan parmesan alternative or nutritional yeast.
What are the nutritional benefits of barley?
Barley is a heart-healthy grain that provides dietary fiber (10g of protein per serving in this recipe) and a lower glycemic index than some white rice varieties.
How much butter is used?
The recipe calls for 30 grams of unsalted butter.
How much parmesan cheese is needed?
The recipe uses 30 grams of freshly grated parmesan cheese.
Is the pumpkin roasted with any oil?
Yes, if roasting, drizzle the pumpkin chunks with olive oil before placing them in the oven.
Can this be an autumn recipe?
Absolutely, the use of pumpkin or squash and thyme makes it a perfect comfort food for the autumn season.
Can I store and reheat leftovers?
Yes, store in an airtight container in the refrigerator. When reheating, you may need to add a splash of stock or water to loosen the consistency.