Barley-Pumpkin Risotto

Barley Pumpkin Risotto

A simple barley meal.

You Need:

  • 100 grams of barley. Washed and soaked in water for about half an hour.
  • 100 grams of Pumpkin, chopped into small pieces.
  • Olive oil.
  • Garlic Powder.
  • Chilly Powder.
  • Salt.
  • Vegetable stock, about half a liter.
  • A tablespoon or two of any combination of dry roasted spices.
  • Any fresh green herb.

In a heavy pan, heat some olive oil. Spread out the pumpkin pieces and after an initial 2-3 mins of high heat, reduce it and let them slow cook.

When the pumpkin has softened, stir them up and add the garlic powder, chilly powder and the barley. Roast them all for about 3-4 mins and then add the vegetable stock. Cook uncovered till the water has almost evaporated. Stir occasionally.

Stir in the herbs and dry roasted spices.

Serve hot or warm.

Enjoy.

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