1. Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes. 2. Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour. 3. Put the cooked pumpkin together with the butter into a blender and process to a puree. 4. Season to taste with salt and pepper. 5. Add the puree to the barley and season again with salt and pepper. 6. Just before serving mix the parmesan into the 'risotto'. 7. Serve hot with fresh crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
