leek & pumpkin barley risotto

what you need

butternut pumpkin, 500g, peeled, seeded, chopped
olive oil, 2 tablespoons
leek, 1, trimmed, rinsed, sliced
rindless bacon, 2 rashes, chopped
garlic, 1 clove, crushed
button mushrooms, 200g, halved
pearl barley, 1 1/2 cups
vegetable stock, 5 cups
parsley, roughly chopped, 1/3 cup
bread, to serve (optional)

what to do 

Preheat oven to hot, 200C.

 In a baking dish, toss pumpkin in half oil. Season to taste. Bake 20-25 minutes, until golden and tender.

Meanwhile, heat remaining oil in a large, heavy-based saucepan on medium. Saute leek, bacon and garlic 2-3 minutes, until leek is tender. 

Add mushrooms and cook 4-5 minutes, stirring, until golden. 

Stir in barley to coat in oil. Pour in stock and bring to boil. 

Reduce heat to low, cover and simmer 20-25 minutes

.Remove lid and simmer a further 10-15 minutes, stirring, until barley is tender and liquid completely absorbed. 

Season to taste.Carefully stir pumpkin through. Serve sprinkled with parsley, accompanied with bread, if liked.

my tip

Pearl barley is higher in fibre than white rice and contains antioxidants. Try brown rice for a gluten-free fibre hit