Orzotto Con Zucca (Barley & Pumpkin Risotto)

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

1. 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.
2. Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.
3. Put the cooked pumpkin together with the butter into a blender and process to a puree.
4. Season to taste with salt and pepper.
5. Add the puree to the barley and season again with salt and pepper.
6. Just before serving mix the parmesan into the 'risotto'.
7. Serve hot with fresh crusty bread.