Pumpkin Barley Risotto
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/pumpkin-barley-risotto
Total time
25 Minutes
Baking/cooking time
45 Minutes
Rest time
15 Hours
Difficulty
easy
Ingredients
Ingredients for 4 servings
| 250 | g | Rolled barley Regiograno bio |
| 300 | g | pumpkin, peeled and cleaned weight |
| 25 | g | onion |
| 3 | tablespoons | olive oil |
| q.s. | herb salt | |
| q.s. | vegetable stock powder | |
| 1 | q.s. | rosemary |
| 25 | g | butter |
| 3 | tablespoons | grated Parmesan cheese |
Preparation
- Rinse the barley thoroughly under cold water, then place it in a bowl. Cover with plenty of water and let it soak for about 15 hours. This will shorten the cooking time.
- After soaking, drain the barley and spread it on a clean tea towel for about 10 minutes to dry slightly.
- Heat a large saucepan and toast the barley for a couple of minutes, stirring often. Add enough water just to cover the barley. Bring to a boil, reduce the heat, and let it simmer for about 25 minutes, stirring occasionally and adding more water if it gets too dry.
- In the meantime, dice the pumpkin into small cubes. Peel and finely chop the onion. Heat a pan with olive oil and sauté the onion for a couple of minutes, stirring occasionally. Add the pumpkin, season with herb salt to taste, stir, and add a glass of water. Cover with a lid and cook, stirring now and then and adding more water if necessary, until the pumpkin softens (about 15 minutes).
- Transfer the pumpkin mixture to a tall container and puree it with an immersion blender.
- Pour the pumpkin puree into the saucepan with the barley. Add a little more water and vegetable stock powder, stir, and add the sprig of rosemary. Cover and finish cooking, stirring occasionally and adding water as needed, until the barley is fully cooked (total cooking time about 45 minutes).
- When the barley has reached the desired tenderness, stir in the butter and grated Parmesan to make it creamy.
- Serve immediately, with extra Parmesan on the side for those who like it.
In collaboration with @passionecooking
Rolled barley Regiograno bio
Questo orzo "Regiograno" proviene principalmente dalla Val Venosta ed è coltivato secondo rigidi criteri biologici. Ideale per la tradizionale zuppa d'orzo o per un buon risotto d'orzo, ma anche come ingrediente tiepido per le insalate estive. L'orzo è facilmente digeribile e si distingue per il suo alto contenuto di fibre. I prodotti del Molino Merano con il logo "Regiograno" contengono solo cereali provenienti da contadini altoatesini e sono soggetti a controlli approfonditi.
500 g
€3.00
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