Healthy pearl barley, roasted pumpkin and tasty walnuts are used in this creamy barley risotto. The perfect recipe for fall!
The barley risotto is wonderfully creamy, but still a little firm to the bite. The taste of the pumpkin roasted in the oven, the crispy smoked tofu and the crunchy walnuts combine to create a wonderful aroma. This delicious barley risotto is perfect for cozy autumn days and is sure to give you a great taste experience!
Why you should try the barley risotto
This Pumpkin Barley Risotto is:
- Incredibly creamy and aromatic
- Comfort food for cozy autumn days
- Vegan, without animal products
- Healthy and easy
- Full of nutrients
What are pearl barley?
Pearl barley are hulled and polished grains of barley or wheat.
The barley grains are considered to be easily digestible, high in fiber and low in fat and are therefore a great accompaniment to many dishes.
They also contain many nutrients such as magnesium, copper, manganese and zinc. Pearl barley thus supports wound healing and promotes cell growth.
Because of its many benefits, pearl barley is a great alternative to rice. In addition, pearl barley is a regional product. So you are also doing something good for the environment if you eat pearl barley more often 🙂
Ingredients for the creamy barley risotto with pumpkin
- 1 Hokkaido
- 2 tablespoons oil
- Salt
- 125 g pearl barley
- 1 onion
- 2 cloves of garlic
- 1 tbsp butter
- 600 ml vegetable stock (possibly a little more)
- 1 tsp chilli flakes
- 1 pinch of cinnamon
- salt & pepper to taste
- 4 tbsp walnuts
- 175 g smoked tofu
- (vegan) Parmesan
This is how you make the barley recipe
- Preheat the oven to 180 degrees Celsius.
- Wash Hokkaido, divide and remove all pumpkin seeds. Cut the pumpkin halves into small cubes.
- Place the pumpkin cubes on a baking sheet, drizzle with olive oil, sprinkle with a little salt and bake for about 18-20 minutes or until tender and golden brown.
- Place half of the pumpkin cubes in a bowl and mash (alternatively puree with a blender). Set the other half aside.
Rinse the pearl barley in a colander and drain well. - Peel the shallot and garlic clove, chop finely and sauté in the butter for about 5 minutes.
- Stir in the chilli flakes, cinnamon and salt.
- Add the pearl barley and sauté briefly. Now deglaze with some broth.
- Gradually add the broth and stir well. Once you’ve added half the broth, stir in both the pureed and unpureed squash. Gradually add the remaining broth until all the liquid is absorbed – this will take about 30 minutes in total. Stir occasionally in between.
- Meanwhile, cut the smoked tofu into very small cubes and sauté in a pan with a little olive oil. keep warm
Roast the walnuts in a coated pan. - As soon as the barley risotto is ready, season with salt, pepper and chilli and serve with the smoked tofu, roasted walnuts and (vegan) parmesan.
More fall recipes with pumpkin
Ingredients
- 1 Hokkaido
- 2 tablespoons oil
- Salt
- 125g pearl barley
- 1 onion
- 2 cloves of garlic
- 1 tbsp butter
- 600 ml vegetable stock (possibly a little more)
- 1 tsp chilli flakes
- 1 pinch of cinnamon
- salt & pepper to taste
- 4 tbsp walnuts
- 175 g smoked tofu
- Parmesan
Instructions
- Preheat the oven to 180 degrees Celsius.
- Wash Hokkaido, divide and remove all pumpkin seeds. Cut the pumpkin halves into small cubes.
- Place the pumpkin cubes on a baking sheet, drizzle with olive oil, sprinkle with a little salt and bake for about 18-20 minutes or until tender and golden brown.
- Place half of the pumpkin cubes in a bowl and mash. Set the other half aside.
- Rinse the pearl barley and drain well.
- Peel the shallot and garlic clove, chop finely and sauté in the butter for about 5 minutes.
- Stir in the chilli flakes, cinnamon and salt.
- Add the pearl barley and sauté briefly. Now deglaze with some broth.
- Gradually add the broth and stir well. Once you’ve added half the broth, stir in both the pureed and unpureed squash. Gradually add the remaining broth until all the liquid is absorbed – this will take about 30 minutes in total. Stir occasionally in between.
- Meanwhile, cut the smoked tofu into very small cubes and sauté in a pan with a little olive oil. keep warm
- Roast the walnuts in a coated pan.
- As soon as the barley risotto is ready, season with salt, pepper and chilli and serve with the smoked tofu, roasted walnuts and (vegan) parmesan.
Have you tried the recipe?
Then I would be very happy about a good review. Feel free to tag @bloomingwithflavors on Instagram. That’s how I see your awesome creation! 