Barley risotto with roasted pumpkin and sage

Tip: tap a step to mark it as done.

1. Roast the pumpkin

   30 min

   Preheat the oven to 200 °C (400 °F). Remove the seeds from the pumpkin and cut it into roughly 2 cm cubes, leaving the skin on. Toss with 1 tbsp of the oil and a pinch of salt. Roast on a baking sheet until tender and browned around the edges.

2. Cook the barley

   40 min

   Meanwhile, finely chop the onion and sauté it in the remaining oil. Add the rinsed barley and toast for 2 minutes. Gradually add the hot broth and cook, stirring occasionally, for about 40 minutes, until the barley is tender.

3. Make the sage butter

   3 min

   Melt the butter in a small skillet. Add the sage leaves and fry for about a minute, until crisp.

4. Bring it together

   Stir the Parmesan and half the pumpkin into the barley. Season with black pepper and serve topped with the remaining pumpkin and drizzled with the sage butter.

Tip: Mash half the roasted pumpkin with a fork and stir it into the barley for a creamier texture and an orange color.

This recipe was translated from the Slovak original: Krúpy s pečenou tekvicou, šalviou a parmezánom