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Toasted Barley & Musquee De Provence Pumpkin Risotto

Updated: Nov 19, 2020

As with most pumpkin or squash recipes, any winter variety can be used. This is a simple recipe so feel free to add any extra flavourings to the stock. Lots of vegetables would work well added to the risotto too e.g. roast carrots, kale, fried mushrooms and broccoli.

· Approximately 350g Musquee De Provence Pumpkin

· 1 medium white onion, finely diced

· 2 cloves garlic, peel and crushed slightly

· 100g pearl barley

· Bouillon or Stock powder (optional)

· Bay Leaves

· Oil or Butter

· White wine or vermouth (optional)


1. Wash and scrub the pumpkin well. Roughly chop into large chunks

2. Add to a pan and cover with about 700ml of cold water. Bring to the boil and simmer for 20-30minutes of until soft and remove from the heat

At this stage flavourings such as bay leaves, star anise, peppercorns or cinnamon stick can be used. The onion and garlic skin as well as carrot peelings can also be added-just ensuring they’re washed first

3. Drain the pumpkin, reserving the liquid (the pumpkin stock). When it is cool enough to handle, scoop all the flesh from the pumpkin and discard any peel, skin or aromatics

4. Roughly mash the pumpkin or blend to a puree

5. For the risotto, toast 100g of pearl barley in a good frying pan for about 3 minutes or until toasted and browned. Put in a dish to the side

6. In the frying pan, in a little oil or butter, fry the diced onion with a pinch of salt on a medium heat until it’s soft and translucent. Add the crushed garlic cloves too, they can be removed just before eating

7. Add the toasted barley to the onion and garlic and stir through. If you are using wine or vermouth, add enough to cover the barley and cook until the barley has soaked up the liquid

8. Add the pumpkin puree (about 270g) and pumpkin stock (about 500ml). Add a couple of bay leaves. Simmer on a low heat, with a lid, for 20minutes. Stir occasionally.

9. After 10 minutes, taste the liquid in the pan- add salt and pepper or stock powder to add seasoning. Check the seasoning again when the barley is cooked

10. After 20 minutes, the barley should be soft and there should be enough liquid to form a creamy risotto. If it’s too dry, add a little more water and cook with the lid on for 5 more minutes. If it has too much liquid, remove the lid and turn up the heat for 5 more minutes

11. The barley doesn’t need stirring like risotto, but do stir occasionally to stop it sticking and spitting

12. Butter or Olive oil can also be stirred through at the end for extra richness

13. This can be eaten immediately or chilled to re-heat later. Serving suggestion: eat with Marmite roasted carrots, steamed kale and malt vinegar pickled onions

Marmite Roasted Carrots:

Roast carrots as you would normally in the oven. Use ½ tbsp of Marmite or Yeast Extract for every 4 large carrots. Mix the Marmite with 2 tbsp hot water to make a paste. Coat the carrots in the Marmite halfway through roasting.


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