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Roasted Pumpkin and Barley Risotto

 
One serving costs about $2.02

$2.02 per serving

6 people like this recipe

6 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

3 side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:80%

Spoonacular Score: 80%

 

Roasted Pumpkin and Barley Risotto might be just the main course you are searching for. This recipe serves 3 and costs $2.02 per serving. One portion of this dish contains about 18g of protein, 9g of fat, and a total of 414 calories. A mixture of pink peppercorns, cream, big of ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people made this recipe, and 6 would say it hit the spot. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%. Users who liked this recipe also liked Pumpkin White Cheddar Orzetto (Barley Risotto), Fire Roasted Tomato and Barley Risotto, and Barley Risotto with Roasted Winter Vegetables.

Risotto on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Brancaia Chianti Classico Riserva with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.

Brancaia Chianti Classico Riserva

This Chianti Classico Riserva shows tropical and black fruit aromas, with notes of nut and almond on the palate. Crafted with the finest Sangiovese grapes from two of our estate vineyards, Brancaia Estate and Poppi Vineyard, this wine has a dense, ruby-red color and a long, aromatic finish. Blend: 80% Sangiovese, 20% Merlot

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup barley
barley
2 tsps
2 tsps butter
butter
4 cups
4 cups chicken stock
chicken stock
2 tsps
2 tsps cumin powder
cumin powder
0.5 tsps
0.5 tsps dried thyme
dried thyme
2 tsps
2 tsps fresh mint
fresh mint
2 tsps
2 tsps fresh mint
fresh mint
2 cloves
2 cloves to garlic
to garlic
some
some big of ginger
big of ginger
1 small
1 small diced onion
diced onion
1 tsp
1 tsp oregano
oregano
0.5 tsps
0.5 tsps pink peppercorns
pink peppercorns
1 cup
1 cup pumpkin puree
pumpkin puree
some
some salt and pepper
salt and pepper
2 tsps
2 tsps sour cream
sour cream
1 tsp
1 tsp worcestershire sauce
worcestershire sauce
1 cup barley
1 cup
barley
2 tsps butter
2 tsps
butter
4 cups chicken stock
4 cups
chicken stock
2 tsps cumin powder
2 tsps
cumin powder
0.5 tsps dried thyme
0.5 tsps
dried thyme
2 tsps fresh mint
2 tsps
fresh mint
2 tsps fresh mint
2 tsps
fresh mint
2 cloves to garlic
2 cloves
to garlic
some big of ginger
some
big of ginger
1 small diced onion
1 small
diced onion
1 tsp oregano
1 tsp
oregano
0.5 tsps pink peppercorns
0.5 tsps
pink peppercorns
1 cup pumpkin puree
1 cup
pumpkin puree
some salt and pepper
some
salt and pepper
2 tsps sour cream
2 tsps
sour cream
1 tsp worcestershire sauce
1 tsp
worcestershire sauce

Equipment

baking pan
baking pan
oven
oven
baking pan
baking pan
oven
oven


Instructions

  1. Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
  2. Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.
  3. Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
  4. Saute the onions and garlic in butter until translucent.
  5. Add in the barley and toast for a couple of minutes.
  6. Season with salt, pepper, cumin, thyme and oregano.
  7. Add two cups of stock and cook until the liquid is almost absorbed.
  8. Stir in the pumpkin puree.
  9. Add the rest of the stock in half cup measures and stirring until it is fully absorbed.
  10. Slowly, the barley will become creamy as the starch releases.
  11. When you are done with all the stock, remove from heat and stir in the sour cream.
  12. Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.02
Ingredient
1 cup barley
2 teaspoons butter
4 cups chicken stock
2 teaspoons cumin powder
½ teaspoons dried thyme
2 cloves to garlic
some big of ginger
1 small diced onion
1 teaspoon oregano
½ teaspoons pink peppercorns
1 cup pumpkin puree
2 teaspoons sour cream
1 teaspoon worcestershire sauce
Price
$0.53
$0.09
$3.09
$0.26
$0.08
$0.13
$0.03
$0.15
$0.10
$0.11
$1.40
$0.05
$0.03
$6.06

Nutritional Information

Quickview
413 Calories
17g Protein
9g Total Fat
68g Carbs
31% Health Score
Limit These
Calories
413k
21%

Fat
9g
14%

  Saturated Fat
3g
22%

Carbohydrates
68g
23%

  Sugar
9g
11%

Cholesterol
18mg
6%

Sodium
715mg
31%

Get Enough Of These
Protein
17g
35%

Vitamin A
12879IU
258%

Manganese
1mg
78%

Fiber
14g
57%

Selenium
31µg
45%

Vitamin B3
8mg
42%

Vitamin B1
0.56mg
37%

Magnesium
125mg
31%

Iron
5mg
31%

Copper
0.62mg
31%

Vitamin B2
0.52mg
31%

Phosphorus
300mg
30%

Potassium
896mg
26%

Vitamin B6
0.51mg
25%

Vitamin K
23µg
23%

Zinc
2mg
16%

Folate
45µg
11%

Vitamin E
1mg
11%

Calcium
95mg
10%

Vitamin C
7mg
9%

Vitamin B5
0.57mg
6%

covered percent of daily need

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