Now that the temperature has dropped, I feel like eating comfort food: hearty soups, pasta bakes, risottos, and homemade veggie Shepard pies are always top of my list when winter is approaching.
Reading through Mothers Little Helper, I came across this recipe for vegetarian risotto that’s made with Pearl Barley instead of rice. The barley gives the dish a lovely nutty flavour and nutrition wise adds selenium, magnesium, niacin, thiamine, and antioxidants, and it’s a great source of fiber too.
I’ve changed the recipe a little from the book and added in more vegetables which add’s to the flavour and nutrient content. It’s still a very easy barley risotto to make, enjoy
- 1Tbls Coconut oil
- 1 Finely chopped onion
- 2 Finely chopped garlic cloves
- 2 Cups pearl barley per person
- 1 Bay leaf
- 5 Cups vegetable stock
- 1/2 Small pumpkin
- 2 Kumara
- Handful Silverbeet
- Sunflower seeds or pine nuts, lightly toasted
- Put the oil in a saucepan and sauté the onions and garlic until they are clear. Do not burn or brown them. Wash the barley and add to the pot with the bay leaf and the stock. Cover and bring to the boil, then reduce heat, and simmer uncovered for approx 35-40 minutes, stirring occasionally, until the barley is swollen and the stock is absorbed.
- While the barley is cooking, peel the pumpkin and kumara and chop into cubes, thinly shred the silverbeet. Boil the pumpkin and kumera until cooked, take out of the water and mash then cook the silverbeet in the remaining water until tender. Remove the bay leaf from the barley and stir in the mashed vegetables and silverbeet. Sprinkle with sunflower seeds or pine nuts to serve.