Pumpkin Barley Risotto
feeds 4-5 people
250 gr pearl barley, rinsed
1-2 Tbsp. olive oil
1 onion, finely cut
1/2 butternut, peeled and cubed
salt & pepper
2 Tbsp. oat cream
optional toppings: nutritional yeast, chopped nuts, pumpkin seed oil, vegan cheese
|those were just half of my butternut pieces|
Preheat oven to 180°C (350F). Start by preparing your butternut. After you've peeled and cubed it, place the pieces in a large bowl. Add some olive oil, so all pieces are lightly (!) coated. Now add salt & pepper, some dried herbs, and more spices if you like. Spread on a baking tray, lined with parchment paper and roast for about 25 minutes, until tender.
Heat olive oil in a pan, and add the finely cut onion. Sautee for a few minutes, and add the well rinsed pear barley. Stir good and just before the barley will stick to the pan, add veggie broth, until well covered. Let cook for 25 - 30 minutes, and until all excess liquid is gone.
When the butternut pieces are ready, puree with oat cream. Add more cream if you like. Now add the butternut mixture to the barley risotto, stir and let cook for a few minutes. You can still add optional toppings, or fold in some vegan cheese pieces, as I did.