Recipe by -Sylvie-
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded meat. I often use butternut squash instead of pumpkin as it's more widely available here.
- 140 g barley
- 2 liters vegetable stock or 2 liters chicken stock or 2 liters game stock
- 600 g pumpkin or 600 g butternut squash, cut into chunks
- 30 g butter
- 30 g grated parmesan cheese
- salt, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes.
- Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.
- Put the cooked pumpkin together with the butter into a blender and process to a puree.
- Season to taste with salt and pepper.
- Add the puree to the barley and season again with salt and pepper.
- Just before serving mix the parmesan into the 'risotto'.
- Serve hot with fresh crusty bread.