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Easy, creamy, one pan pumpkin risotto with white wine, sage and pearl barley. Delicious autumn comfort food. Recipe on thecookandhim.com | #pumpkinrisotto #pearlbarley #vegan #autumnrecipes #comfortfoodrecipes #onepotrecipes #winterwarmerrecipes

Pumpkin Risotto with Sage and Pearl Barley

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 2 servings

Ingredients

  • drizzle of oil
  • 1 red or orange bell pepper – deseeded and diced small
  • 1 stick of celery – finely diced
  • 1 onion – peeled and finely diced
  • 6 cloves garlic – peeled and very finely chopped
  • 1 cup (190g) pearl barley
  • 1 cup (240g) pumpkin puree (see note)
  • 1/2 cup (125ml) white wine
  • 2 + 1/2 cups (700ml) vegetable stock
  • few leaves of fresh sage – shredded (sub 1 teaspoon dried sage)
  • 1/2 cup (20g) grated vegan parmesan (+ optional extra for topping)
  • salt and pepper to taste
  • 1 tablespoon pumpkin seeds

Instructions

  1. Heat a drizzle of oil in a large saute pan and add the pepper, celery, garlic and onion
  2. Saute for a few minutes until just starting to soften and caramelise
  3. Stir in the pearl barley, pumpkin puree, wine and stock and bubble for 15-20 minutes until most of the liquid has been absorbed. Give the pan an occasional stir
  4. While that's cooking toast the pumpkin seeds in a dry frying pan, tossing from to time, over a medium heat - keep an eye on them as they burn easily!
  5. To the risotto add the shredded sage, grated parmesan and salt and pepper to taste
  6. Serve in warmed bowls topped with the pumpkin seeds and an optional extra sprinkle of grated parmesan
  7. Store any leftovers in the fridge

Notes

  • Recipe for making your own pumpkin puree in the blog post

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pumpkin-risotto-with-sage-and-pearl-barley/