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Pearl barley and pumpkin risotto with sage and white dried gbejna


  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp butter
  • 1 tbsp olive oil (Borges)
  • 300g, pumpkin, peeled and diced
  • 160g pearl barley (Tesco quick cook)
  • 2 tbsp chopped fresh sage
  • Salt and pepper
  • 500ml hot vegetable stock
  • 100ml cream, optional (Benna)
  • 2 tbsp chopped parsley
  • 1 white dried gbejna
  • Drizzle extra virgin olive oil


Start this recipe by heating the oil and butter in a pan and sauté the chopped onion, garlic together for 4 minutes until soft. Add the diced pumpkin to the pan along with the chopped sage and fry for 2 minutes. Next, add in the pearl barley, hot vegetable stock and season well with salt and pepper. Bring to the boil, lower the heat and place on a lid and continue to cook for 25 minutes or until the barley is cooked through. Add in the cream if using and chopped parsley and cook for just 1 minute more. Serve immediately into deep bowls and garnish the top with the grated white dried gbejna and a drizzle of extra virgin olive oil.

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