LEEK & PUMPKIN BARLEY RISOTTO
SERVES 4-6 / PREPARATION 20 MIN / COOKING 40 MIN
◗ 500g butternut pumpkin, peeled, seeded, chopped
◗ 2T olive oil
◗ 1 leek, trimmed, rinsed, sliced
◗ 2 rashers rindless bacon, chopped
◗ 1 garlic clove, crushed
◗ 200g button mushrooms, halved
◗ 375ml (1½c) pearl barley
◗ 1,25 litres (5c) vegetable stock
◗ 1/3c parsley, roughly chopped
◗ bread, to serve (optional)
Preheat the oven to 200ºC.
1 In a baking dish, toss the pumpkin in half the oil. Season to taste. Bake for 20-25 minutes until golden and tender.
2 Meanwhile, heat the remaining oil in a large, heavy-based saucepan over medium heat. Sauté the leek, bacon and garlic for 2-3 minutes until the leek is tender. Add the mushrooms and cook for 4-5 minutes, stirring, until golden.
Stir in the barley to coat in oil. Pour in the stock and bring to a boil. Reduce the heat to low, cover and
