LEEK & PUMPKIN BARLEY RISOTTO
SERVES 4-6 / PREPARATION 20 MIN / COOKING 40 MIN
◗ 500g butternut pumpkin, peeled, seeded, chopped◗ 2T olive oil◗ 1 leek, trimmed, rinsed, sliced◗ 2 rashers rindless bacon, chopped◗ 1 garlic clove, crushed◗ 200g button mushrooms, halved ◗ 375ml (1½c) pearl barley◗ 1,25 litres (5c) vegetable stock◗ 1/3c parsley, roughly chopped◗ bread, to serve (optional) Preheat the oven to 200ºC.
1 In a baking dish, toss the pumpkin in half the oil. Season to taste. Bake for 20-25 minutes until golden and tender.
2 Meanwhile, heat the remaining oil in a large, heavy-based saucepan over medium heat. Sauté the leek, bacon and garlic for 2-3 minutes until the leek is tender. Add the mushrooms and cook for 4-5 minutes, stirring, until golden.
3 Stir…
