Pearl barley and pumpkin risotto
Experience the rich and comforting flavors of our Pearl Barley and Pumpkin Risotto. This delightful recipe combines tender pearl barley, creamy pumpkin, savory chicken, and a hint of white wine, all enveloped in a luscious chicken gravy. Topped with grated parmesan cheese, this dish is perfect for cozy nights in or impressing guests with an elevated yet easy-to-make meal. Discover the essence of gourmet comfort food with every bite.
Cook time 40 min
Prep time 280 min
Ingredients:
1/2 cup pearl barley4 cups pumpkin
1 tbsp heavy whipping cream
2 cups chicken gravy
1 tbsp olive oil
1 onion
2 garlic cloves
1 cup white rice
1/2 cup white wine
1 cup grated parmesan cheese
1 lb chicken breasts
Pearl barley and pumpkin risotto is a hearty and nutritious dish, perfect for a cozy dinner or special occasion. Combining the nutty flavor of pearl barley, the sweetness of pumpkin, and the richness of Parmesan cheese, this dish offers a delightful twist on the classic risotto. With added chicken and a touch of white wine, this recipe is both satisfying and full of depth.
Instructions:
- Begin by dicing the pumpkin into 1-inch cubes.
- Finely chop the onion and mince the garlic cloves.
- Dice the chicken breasts into bite-sized pieces.
- In a saucepan, add the pearl barley with 2 cups of water (or enough to cover). Bring it to a boil, then simmer for 35-40 minutes or until tender. Drain any excess water and set aside.
- In another pot, bring water to a boil. Add the diced pumpkin and cook for about 10-12 minutes, or until tender. Drain and set aside.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and cook until golden brown and fully cooked, about 6-8 minutes. Remove from the pan and set aside.
- In the same pan, add the chopped onion and minced garlic. Sauté until onion becomes translucent, about 5 minutes.
- Add the cup of white rice to the pan with the onions and garlic. Stir for about 2 minutes until the rice is well-coated and slightly toasted.
- Pour in the white wine and allow it to cook off until almost fully absorbed, about 3-4 minutes. Gradually add the chicken gravy a ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through, about 20 minutes.
- Gently fold in the cooked pearl barley, diced pumpkin, and cooked chicken. Mix well to ensure everything is evenly distributed.
- Stir in 1 tablespoon of heavy whipping cream to add richness. Then, fold in the grated Parmesan cheese until melted and well combined.
- Remove the pan from heat and allow the risotto to sit for a couple of minutes before serving. This will help it achieve the perfect creamy consistency.
- Optionally, garnish with extra grated Parmesan or fresh herbs, and serve warm.
Tips:
- Toast the pearl barley: Before adding the liquid, toast the pearl barley in a dry pan for a few minutes. This enhances its nutty flavor.
- Use warm chicken gravy: Adding warm liquid to the barley and rice mixture helps maintain a consistent cooking temperature, making the risotto creamier.
- Dice the pumpkin evenly: Cutting the pumpkin into even, small pieces ensures they cook uniformly and blend seamlessly into the risotto.
- Stir frequently: Frequent stirring helps release the starches from the barley and rice, creating a creamy texture.
- Rest before serving: Let the risotto sit for a few minutes after cooking. This helps the flavors meld together and makes the dish easier to serve.
This Pearl Barley and Pumpkin Risotto is a comforting and flavorful meal that beautifully balances different textures and tastes. Whether you're cooking for family or friends, this dish is sure to impress with its creamy consistency and rich flavors. Remember to enjoy it with a side of your favorite wine and maybe some crusty bread to soak up any leftover sauce.
Nutrition per serving
4 ServingsCalories 660kcal
Protein 40g
Carbohydrates 90g
Fiber 7g
Sugar 7g
Fat 16g
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