Barleyotto with Butternut and Rosemary
Description
This pearl barley risotto is a good alternative to the classic risotto - and then there is always a good reason to enjoy a glass of cool white wine.
Ingredients
Instructions
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Peel the butternut squash and cut it into small cubes. Boil them in water for approx. 15 minutes until they are completely tender. Blend the cubes together with butter to a completely smooth puree.
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Peel and finely chop the onion. Peel and press garlic. Finely chop the rosemary leaves. Fry everything in butter in a pan until the onions become clear. Grind salt and pepper over, and turn around.
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Rinse pearl barley in a sieve and add it. Pour white wine over and cook until the moisture has evaporated.
Add hot broth little by little so that the pearl barley is only just covered at all times. After approx. 40 minutes, the grains are properly cooked. -
Add the pumpkin puree and freshly grated parmesan and stir until you get a creamy consistency. Season to taste and garnish with rosemary. Let rest under at lid off the stove for 5 min., then serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 536kcal
- % Daily Value *
- Total Fat 31g48%
- Total Carbohydrate 40g14%
- Protein 17.5g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.