Roasted Pumpkin and Barley Risotto

Roasted Pumpkin and Barley Risotto might be just the Mediterranean recipe you are searching for. This main course has 414 calories, 18g of protein, and 9g of fat per serving. This recipe serves 3 and costs $2.02 per serving. This recipe is liked by 6 foodies and cooks. This recipe from Foodista requires barley, pumpkin puree, fresh mint, and cumin powder. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. With a spoonacular score of 76%, this dish is good. If you like this recipe, you might also like recipes such as Pumpkin White Cheddar Orzetto (Barley Risotto), Fire Roasted Tomato and Barley Risotto, and Barley Risotto with Roasted Winter Vegetables.

Servings: 3

 

Ingredients:

1 cup barley

2 teaspoons butter

4 cups of chicken stock

2 teaspoons cumin powder

1/2 teaspoon dried thyme

2 teaspoons fresh mint

2 cloves to garlic, minced

big chunk of ginger. minced

1 small onion, diced finely

1 teaspoon oregano

1/2 teaspoon pink peppercorns

1 cup pumpkin puree

salt and pepper to taste

2 teaspoons sour cream

1 teaspoon Worcestershire sauce

Equipment:

baking pan

oven

Cooking instruction summary:

  1. Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
  2. Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.
  3. Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
  4. Saute the onions and garlic in butter until translucent.
  5. Add in the barley and toast for a couple of minutes.
  6. Season with salt, pepper, cumin, thyme and oregano.
  7. Add two cups of stock and cook until the liquid is almost absorbed.
  8. Stir in the pumpkin puree.
  9. Add the rest of the stock in half cup measures and stirring until it is fully absorbed.
  10. Slowly, the barley will become creamy as the starch releases.
  11. When you are done with all the stock, remove from heat and stir in the sour cream.
  12. Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.

 

Step by step:


1. Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.

2. Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.

3. Saute the onions and garlic in butter until translucent.

4. Add in the barley and toast for a couple of minutes.Season with salt, pepper, cumin, thyme and oregano.

5. Add two cups of stock and cook until the liquid is almost absorbed.Stir in the pumpkin puree.

6. Add the rest of the stock in half cup measures and stirring until it is fully absorbed.Slowly, the barley will become creamy as the starch releases.When you are done with all the stock, remove from heat and stir in the sour cream.

7. Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.


Nutrition Information:

Quickview
413k Calories
17g Protein
9g Total Fat
68g Carbs
31% Health Score
Limit These
Calories
413k
21%

Fat
9g
14%

  Saturated Fat
3g
22%

Carbohydrates
68g
23%

  Sugar
9g
11%

Cholesterol
18mg
6%

Sodium
712mg
31%

Get Enough Of These
Protein
17g
35%

Vitamin A
12876IU
258%

Manganese
1mg
78%

Fiber
14g
57%

Selenium
31µg
45%

Vitamin B3
8mg
42%

Vitamin B1
0.56mg
37%

Magnesium
125mg
31%

Iron
5mg
31%

Copper
0.62mg
31%

Vitamin B2
0.52mg
31%

Phosphorus
301mg
30%

Potassium
896mg
26%

Vitamin B6
0.51mg
25%

Vitamin K
23µg
23%

Zinc
2mg
17%

Folate
44µg
11%

Vitamin E
1mg
11%

Calcium
95mg
10%

Vitamin C
7mg
9%

Vitamin B5
0.57mg
6%

covered percent of daily need
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