Pumpkin Pearl Barley Risotto with Chorizo
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
- Grate Parmesan cheese. Transfer to a bowl and set aside.
- Chop the onions.
- Add chorizo, oil, 100 g water and half a stock cube then cook for 5 minutes.
- Add pumpkin and cook for 5 minutes.
- 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.
- Allow risotto to stand for 5 minutes before stirring in reserved Parmesan and serving hot.
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