Pumpkin and sage pearl barley risotto
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, finely chopped
1 tbsp butter
1 tbsp olive oil
2 tbsp chopped fresh sage leaves
300g diced pumpkin
160g SMART pearl Barley
150ml white wine
Salt and pepper to taste
500ml hot vegetable stock
100ml cream
2 tbsp grated Parmesan cheese
1 tbps chopped fresh parsley
1 tbsp toasted pumpkin seeds for serving
Heat the butter and oil in a pan and saute the onion, garlic and celery for 5 minutes till soft. Add in the
sage and pumpkin and cook for 3 minutes. Add in the pearl barley, coat in the pan juices and fry for 2
minutes. Splash in the white wine to evaporate, season well with salt and pepper and pour in the hot
stock. Turn down the heat and cook for 40-45 minutes or until cooked. Remove off the heat, stir in the
cream, Parmesan and parsley and serve into 2 bowls. Decorate with toasted pumpkin seeds and serve.