Pearl Barley Pumpkin Risotto
Pearl barley is a cherished whole grain I'm told in Denmark like to eat it as a more healthy substitute for rice.
What type of pumpkin you choose to use is an important part I love Green skinned pumpkins as once cook it's very creamy and has a slight sweetness to it yummy.
I paired this dish with fresh grilled octopus, but you will all have to wait for that recipe.
Ok, here we go!
Medium size pumpkin
2/3 cups pearl barley
3/5 cups water (1½ dl.) (used for cooking the pumpkin)
Half cup cream (I used a non--dairy vegan cream)
Half an onion
1 clove of garlic
Butter
2 tbsp. fresh finely chopped thyme
1 pinch of nutmeg
Lots of freshly ground pepper
Salt
Apple Cider Vinegar
Feta ( once again I used vegan feta by violife which is so yummy, but normal feta is completely fine)
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Chop onion and garlic and fry in butter in a pan until the onion is soft and set aside.
Cook pearl barley in plenty of water until tender. (see packet for instruction)
Drain and set aside.
Peel the pumpkin with a strong potato peeler remove the seeds and cut into small pieces.
Cook the pumpkin pieces in boiling water until they are tender and then drain. BUT save 3/4 cups (or if necessary, a little more) of water for the sauce.
Put pumpkin pieces into a food processor or blender along with pumpkin water, cream, finely chopped thyme, a pinch of grated nutmeg and salt and pepper.
Pour pumpkin sauce back into your saucepan and mix with pearl barley and butter-fried chopped onion and garlic.
Season with a little bit of apple cider vinegar, as it gives a flavour kick to the dish.
Garnish with crumbled feta cheese, a drizzle of good olive oil and plenty of freshly ground pepper.
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Enjoy!
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