Pumpkin-Barley Risotto

Pumpkin-Barley Risotto

You know it's fall, when there's pumpkin in your risotto.

Pumpkin-Barley Risotto

Adapted from Die frische K├╝che by Andrea Karrer


800 g pumpkin, peeled, de-seeded, coarsely diced
2 onions, diced
1 clove garlic, minced
2 Tbsp butter
1/2 l stock
300 g pearl barley
1/4 l white wine
100 g freshly grated parmesan, plus more for serving
1 tsp salt


In a pot, melt the butter and fry the onions until translucent. Add the garlic and fry until fragrant. Stir in the barley. Add the wine and let the alcohol cook off. Add the stock and simmer for about 10 minutes. Add the pumpkin and simmer until tender, about 20 minutes, adding more stock or water if necessary. Fold in the parmesan. Add pepper to taste. Serve with a sprinkle of parmesan.

1 comment:

Jeanne said...

It's been way too long since I've made risotto! It sounds even better with pumpkin.