Pumpkin Pearl Barley Risotto with Chorizo

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The Ingredients:

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 40 g Organic Red Onion, cut in pieces
  • 100 g chorizo, cubed (approx. 0.5 cm – 1 cm)
  • 30 g Simply Natural Organic Extra Virgin Olive Oil
  • 800 g water, boiling
  • 1 ½ vegetable stock cube (for 0.5 l), crumbled
  • or 1 ½ tsp vegetable stock paste, homemade
  • 250 g pumpkin flesh, cut in pieces (2 cm)
  • 300 g Simply Natural Organic Pearl Barley, rinsed
  • 100 g dry white wine
  • 2 pinches Simply Natural French Sea Salt (Fine), to taste
  • 2 pinches ground Simply Natural Organic Black Pepper, to taste
  • 1 sprig fresh rosemary, leaves only

Methods

  1. Place Parmesan cheese in mixing bowl and grate 10 sec/speed 8. Transfer to a bowl and set aside.
  2. Place onion in mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  3. Add chorizo, oil, 100 g water and half a stock cube then cook 5 min/100°C/speed 1.
  4. Add pumpkin and stir in with spatula then cook 5 min/100°C/speed 1. Scrape base of mixing bowl with spatula to loosen mixture.
  5. Add barley, wine, remaining 700 g water, salt, pepper, rosemary and remaining stock cube then cook 25-30 min/Varoma//speed 1 until barley is soft, scraping base of mixing bowl with spatula to loosen mixture.
  6. Allow risotto to stand for 5 minutes before stirring in reserved Parmesan and serving hot.
  1. Grate Parmesan cheese. Transfer to a bowl and set aside. 
  2. Chop the onions. 
  3. Add chorizo, oil, 100 g water and half a stock cube then cook for 5 minutes. 
  4. Add pumpkin and cook for 5 minutes. 
  5. Add barley, wine, remaining 700 g water, salt, pepper, rosemary and remaining stock cube then cook for 25 to 30 minutes until barley is soft.
  6. Allow risotto to stand for 5 minutes before stirring in reserved Parmesan and serving hot.

THE INGREDIENTS

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