Use up all that spare pumpkin in a heart warming risotto!
This risotto is very quick, using pearl barley instead of risotto rice, The barley is cooked in the microwave to use less pans. No fuss and gorgeous and creamy. Perfect for those trick or treaters!
You Will Need -
Pumpkin from a medium side pumpkin chopped and seeded
1/4pt boiling water
1/4pt jug pearl barely
1 red onion
2 field mushrooms
2 tablespoons of creme fraiche
1 tablespoon of olive oil
100grams of strong hard cheese
1 dessert spoon of thrifty pesto
6 black olives
1 tablespoon chopped fresh sage
Sprinkle of fresh thyme
1 lemon juiced
1 stock cube
1 dessert spoon white wine
Go Create!
1. Cook the pumpkin with the sage and thyme so it is soft and tender in a pan.
2. Put the barley in a jug and added equal measures of boiling water. Put on 75% power for 10 minutes in the microwave.
3. Add the barley to the pumpkin and add in the garlic, onion, mushrooms stock cube and cook for a further 15 minutes
4. Add in the pesto, olives, lemon juice and stir.
5. Add the creme fraiche and melt in the hard cheese.
6. Stir and add in the white wine to give a sticky but creamy texture.
Stir straight way with a crisp green salad and Italian breads.
Serves 4
No comments:
Post a Comment