Sunday, February 5, 2012

Barley & Roast Pumpkin Risotto

Barley & Roast Pumpkin Risotto
One of the things I absolutely love about having a Thermomix is that it feels like there's a never ending source of recipes on the internet to sift through and discover. 

One of my favourite sources of tried and true recipes is Steph Berg's blog, which is where I came across a Barley Risotto by Kim Smith, which formed the basis for this recipe.

I love pearl barley.  It's got a nuttiness and chewiness to it that, for me, rice just lacks.  It is packed full of fibre, vitamins, minerals and phytochemicals (and it tastes good too!). 

It is best if you can soak it overnight or for 4-6 hours, at least.  The risotto appears very liquid at first - make sure you give it time in the Thermoserver before serving, as indicated below. 

Barley & Roast Pumpkin Risotto


*  350g pearl barley (soaked overnight, rinsed and drained)
*  1 onion
*  1 bunch parsley
*  20g extra virgin olive oil
*  2 tbs chicken stock concentrate
*  800g water
*  100g white wine
*  500g pumpkin - cubed into 2cm squares
*  1 tbs coconut oil
*  1 tbs maple syrup
*  2 tbs pine nuts
*  Few slice of pancetta
*  50g parmesan
*  Marscapone, to serve


Preheat oven to 200C.

1.  Toss pumpkin in coconut oil and maple syrup.  Spread onto a baking sheet and bake in oven for 40 minutes.

2.  Place parmesan into TMX bowl and grate for 8 seconds on speed 8.  Set aside.

3.  Place onion and parsley into bowl and chop for 5 seconds on speed 5.

4.  Add EVOO.  Saute for 2 minutes at 100° on speed 2 with the MC removed.

5.  Insert butterfly.  Add wine and barley and saute on reverse for 2 minutes at 100° on speed 2.

6.  Add stock and water.  Cook on reverse for 25 minutes at 100° on speed 2.

7.  While risotto is cooking, toast pine nuts and pancetta in oven.  Break crispy pancetta into pieces.  Set aside until risotto and pumpkin are done.

8.  Pour risotto into Thermoserver and leave for 10 minutes to absorb remaining liquid.

To serve:-

1.  Place a couple of large spoonfulls of the risotto onto each plate, top with roasted pumpkin, pine nuts, pancetta and a dollop of marscapone.

2.  Serve with grated parmesan.


1 comment:

  1. What a wonderful recipe! Have you ever subbed wine out for anything?