This One-pot Barley Risotto with Pumpkin and Rosemary is comfort food at its best. Simple seasonal ingredients create a hearty vegan meal that is sure to become a hit on your winter menu!
Barley risotto is also called orzotto , and it’s like an Italian risotto but instead of being made with rice it’s made with barley
What I love the most about this barley risotto is that it’s hearty, comforting and filling without being heavy.
It’s just as creamy as traditional risotto, but much lighter and healthier.
I’m always super curious to try new pumpkin varieties, ant this time I fell in love with this Casper pumpkin while shopping at the local market this weekend.
Casper pumpkins are known for their bright orange meaty flesh and their succulent sweet flavor. And this one-pot barley risotto was just the perfect excuse to use up some of this special pumpkin variety.
Ready in less than 30 minutes, this barley risotto with pumpkin and rosemary only requires one pot and 6 simple ingredients: pearl barley, pumpkin, rosemary sprigs, garlic, vegetable stock and extra-virgin olive oil.
This barley risotto is super delicate yet bursting with vibrant seasonal flavor, and *magically creamy* even without the cheese and butter- two classic ingredients of traditional Italian risotto. However, if you love cheesy risotto, feel absolutely free to stir in some freshly-grated Parmesan cheese just before serving.
I usually ditch the butter in favor of a high-quality, lightly fruity extra-virgin olive oil, a little goes along away and gives such a pleasant aromatic note.
Thanks to the pumpkin, even without butter, this barley risotto is just as creamy as it supposed to be. Also, barley requires a bit less attention than rice, so you can just add all the stock in one go and just stir from time to time.
Start by cooking the pumpkin in a large skillet with some garlic, olive oil and rosemary. Then add the barley and gently toast all the ingredients.
At this stage, simply pour over the stock and allow to simmer until all the ingredients are cooked. All you have to do is stirring every now and then, and pour extra stock if necessary.
Your barley risotto comes together in about 20-30 mins. Once it’s cooked through, remove from the heat and add optional Parmesan cheese and a knob of butter (if you’re not vegan/vegetarian/dairy-free) if you like the traditional way, or keep it simple and light as I did, and just pour over a glug of extra-virgin olive oil and some freshly cracked pepper.
I hope you guys give this delicious risotto/orzotto a try! If you do, please leave a comment below and let me know how you liked it! Or even better, take a picture, tag it #thepetitecook and share it on Instagram! Looking at your yummy creations always makes me smile :)!
One-pot Barley Risotto with Pumpkin and Rosemary
- 3 tbsp Extra-virgin olive oil
- 250 gr organic pumpkin finely cubed (8.8 oz)
- 2 sprigs fresh rosemary + extra chopped to garnish
- 1 clove garlic peeled and gently crushed
- 120 gr pearl barley washed and drained (4 oz)
- 500 ml vegetable stock
- sea salt and freshly ground black pepper
- 1 tbsp fresh parsley finely chopped
- Heat the extra-virgin olive oil in a large saute' pan over medium-low heat. Stir in the garlic, rosemary and cubed pumpkin. Cook over medium-heat for 2 minutes, then pour in 1/3 of the stock and allow to reduce.
- Fold in the barley and toast for about 1 minute. Pour in the remaining stock, cover with a lid and allow to cook for 20 mins.
- Make sure to stir the barley risotto every now and then, and feel free to pour in a ladle of extra warm water if the mixture goes too dry.
- Continue to cook until the pumpkin is soft and the barley is tender to the bite.
- Remove from the heat and stir in finely chopped rosemary and optional finely chopped parsley. Drizzle with extra olive oil, season with freshly ground black pepper and serve,
- Store leftovers in airtight container, and refrigerate for up to 2 days.