pearl barley and pumpkin risotto with balsamic red onion, persian feta and baby spinach

200g pearl barley

1 clove crushed garlic

½ brown onion, finely chopped

50ml white wine

1.5L vegetable stock (boiling)

2x red onion

1x butternut pumpkin

80g butter

80g parmesan

50g fresh baby spinach

Persian feta

Olive oil

Balsamic

White sugar

Sea salt and cracked pepper

Soak pearl barley in water and leave in the fridge (ideally for 24hours).

Cut red onion into wedges and lay on baking paper. Dress with olive oil and balsamic quite generously and season with salt, pepper and sugar. Cook in the oven for approx. 30mins at 160°

Peel and dice half of pumpkin, coat with oil, season well and roast at 180° until just cooked. Roughly chop and boil other half of pumpkin and then puree.

Saute the onion and garlic with olive oil and then add the pearl barley (which has been drained) and white wine. Add stock gradually until all stock is absorbed.

To finish add the puree to the pearl barley over heat along with the butter and parmesan and season well. The risotto should be loose, but not watery. Add a bit more stock if it is too dry.

Serve risotto in bowls and garnish with diced pumpkin, red onion, Persian feta and spinach and drizzle a little olive oil to finish.

ENJOY