Pumpkin and Barley Risotto

Another easy, delicious and filling meal.
12 oz 325 g pearled barley
1 lb 500 g butternut pumpkin, diced
1 onion finely chopped
2 cloves garlic crushed
1 Tblsp olive oil
1 1/2 pts 1 Lt vegetable stock
8 fl oz 250 ml white wine
1 red capsicum diced
1 cup of baby spinach
1 cup of basil leaves
2 oz 50 g pine nuts
salt and pepper
Preheat the oven to 400 F, 200 C, Gas Mark 4.
Heat the oil in an oven proof pan. Add the onion and garlic and stir and cook for 4 minutes. Stir in the pearled barley and cook for 2 minutes. Warm the vegetable stock and wine and pour over the barley. Bring to the boil. Cover and cook for 20 minutes. Add the butternut and capsicum and bake covered for another 20 minutes. Remove the lid and bake for a further 15 minutes.
Toast the pine nuts.
Stir in the spinach and basil.
Season to taste.
Serves 4 people.
Serve sprinkled with pine nuts.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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