mediterranean · side dish

Roasted Pumpkin and Barley Risotto

Name: Roasted Pumpkin and Barley Risotto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: mediterranean
Ingredients: 1 cup barley; 2 teaspoons butter; 4 cups of chicken stock; 2 teaspoons cumin powder; 1/2 teaspoon dried thyme; 2 teaspoons fresh mint; 2 cloves to garlic, minced; big chunk of ginger. minced; 1 small onion, diced finely; 1 teaspoon oregano; 1/2 teaspoon pink peppercorns; 1 cup pumpkin puree; salt and pepper to taste; 2 teaspoons sour cream; 1 teaspoon Worcestershire sauce

“Roasted Pumpkin and Barley Risotto might be just the main course you are searching for. This recipe serves 3 and costs $2.02 per serving. One portion of this dish contains about 18g of protein, 9g of fat, and a total of 414 calories. A mixture of pink peppercorns, cream, big of ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people made this recipe, and 6 would say it hit the spot. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%. Users who liked this recipe also liked Pumpkin White Cheddar Orzetto (Barley Risotto), Fire Roasted Tomato and Barley Risotto, and Barley Risotto with Roasted Winter Vegetables.”

total: 1 h 15 min
effort: Easy
serves: 3
ratings: New

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Ingredients

Serves 3

Barley1 cup
Butter2 tsp
Chicken stock4 cups
Cumin powder2 tsp
Thyme½ tsp
Mint2 tsp
To garlicminced2 cloves
Big of gingerbig3 servings
Onionsmall, diced finely1 small
Oregano1 tsp
Pink peppercorns½ tsp
Pumpkin puree1 cup
Salt and pepper3 servings
Cream2 tsp
Worcestershire sauce1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 3

Estimated nutrition per serving
Energy	58 kcal
Protein	2.3 g
Fat	4.3 g
of which saturates	2.3 g
Carbohydrate	2.9 g
of which sugars	1.7 g
Fibre	0.1 g
Salt	3.0 g

Worked out from the 91% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 1 h 15 min

1
Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
2
Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
3
Saute the onions and garlic in butter until translucent.

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