Pumpkin and Barley Risotto
Ingredients
- 3 tbsp olive oil
- 9 oz cubed pumpkin
- 2 garlic cloves chopped
- 1 1/2 cup barley
- 2 cups vegetable stock
- 1 tbsp rosemary
- salt and pepper to taste
Instructions
- Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
- Heat olive oil in a large pan over medium high heat Stir in the garlic, rosemary, and cubed pumpkin. Cook on medium high heat for 1 minute, then add ½ of the stock.
- Add Barley and allow to sit for 1 minute. Pour in remaining stock, cover the pan and cook for 20 minutes, stirring occasionally. If the risotto appears to be too dry during cook time, then add stock as needed.
- Remove pan from heat and stir in rosemary. Drizzle with olive oil and season with salt and pepper as needed.