Pumpkin and Carrot Barley Risotto | How to make Pumpkin and Carrot Barley Risotto

5.0 from 1 review
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By Sanjeeta KK
Created on 2nd Aug 2015
  • Pumpkin and Carrot Barley Risotto, How to make Pumpkin and Carrot Barley Risotto
Pumpkin and Carrot Barley Risottoby Sanjeeta KK
  • Pumpkin and Carrot Barley Risotto | How to make Pumpkin and Carrot Barley Risotto (91 likes)

  • 1 review
    Rate It!
  • By Sanjeeta KK
    Created on 2nd Aug 2015

About Pumpkin and Carrot Barley Risotto

High in fiber, Barley imparts a wonderful nutty and earthy taste and creaminess to the recipe.

Pumpkin and Carrot Barley Risotto is an authentic dish which is perfect to serve on all occasions. The Pumpkin and Carrot Barley Risotto is delicious and has an amazing aroma. Pumpkin and Carrot Barley Risotto by Sanjeeta KK will help you to prepare the perfect Pumpkin and Carrot Barley Risotto in your kitchen at home. Pumpkin and Carrot Barley Risotto needs few minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Pumpkin and Carrot Barley Risotto. This makes it easy to learn how to make the delicious Pumpkin and Carrot Barley Risotto. In case you have any questions on how to make the Pumpkin and Carrot Barley Risotto you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sanjeeta KK. Pumpkin and Carrot Barley Risotto will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time30mins
  • Serves3People
Pumpkin and Carrot Barley Risotto

Ingredients to make Pumpkin and Carrot Barley Risotto

  • 1 cup pearl barley
  • 1 cup chopped Pumpkin
  • 1 large Carrots
  • 4-5 Garlic pearls
  • 1 Onion
  • 1 Green chilly
  • 1/2 tsp. Black pepper
  • 1/2 tsp. lemon juice
  • Salt as required
  • A pinch of Saffron
  • 1 tbsp. Olive oil
  • Basil leaves to garnish
  • Water about 4 cup

How to make Pumpkin and Carrot Barley Risotto

  1. Rinse and soak pearl barley for 1-2 hours or overnight.
  2. Add 4 cups of water in a vessel and bring it to a boil, add saffron into it and take it off the heat.
  3. Peel pumpkin and carrot and dice in fine cubes. Peel and finely chop onion and garlic.
  4. Heat 1/2 tbsp. oil in a pan and add diced pumpkin, carrots, onion, cover the lid and cook until soft.
  5. Put cooked pumpkin and carrot into a food processor and make fine puree.
  6. Heat 1/2 tbsp. oil in the same pan and add finely chopped garlic, sliced green chilly and sauté for a few seconds.
  7. Add soaked barley into the pan and let it cook on medium heat. The barley pearls will turn glossy in a few minutes.
  8. Add a ladle of warm saffron water into the pan and let it simmer. Keep adding more water and stirring till the barley become tender but still have a bite in the centre.
  9. Add pumpkin and carrot puree, crushed black pepper, salt, lemon juice in the pan, combine well and cook it for 2 more minutes.
  10. Do not overcook barley as it will release too much starch and make the risotto soggy and loose its texture.
  11. Remove the pan from heat and serve the barley risotto with more cracked pepper, low-fat cheese, toasted nuts and a drizzle of olive oil.
My Tip: Add vegetable stock to make the risotto more flavorful.

Reviews for Pumpkin and Carrot Barley Risotto (1)

Rachana Gharata year ago
healthy soup.enjoy
Reply