|Barley & Roast Pumpkin Risotto|
* 350g pearl barley (soaked overnight, rinsed and drained)
* 1 bunch parsley
* 20g extra virgin olive oil
* 2 tbs chicken stock concentrate
* 800g water
* 50g parmesan
* Marscapone, to serve
2. Place parmesan into TMX bowl and grate for 8 seconds on speed 8. Set aside.
2. Serve with grated parmesan.