Vegan pumpkin and pearl barley risotto
Vegan pumpkin and pearl barley risotto with creamy coconut milk and walnuts. A colourful vegan lunch that works well on an ordinary weekday.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 35 min
- Total time: 50 min
- Calories: 520 kcal per serving
- Protein: 12 g
- Fat: 20 g
- Carbs: 70 g
Ingredients
- 150g pearl barley
- 250g pumpkin
- 1 onion
- 100ml coconut milk
- 30g walnuts
- 1 tbsp olive oil
Method
You’ll need: frying pan · stick blender · chopping board · knife · wooden spoon
- Finely dice the onion and fry it in the hot olive oil until soft and translucent.
- Add the pearl barley and toast it briefly until it smells slightly nutty.
- Gradually pour in boiling water and let the pearl barley simmer gently over a medium heat for 30 min.
- Meanwhile, dice the pumpkin and cook it in a little water for about 15 min until soft.
- Blend the cooked pumpkin with the coconut milk and stir the purée into the almost-cooked pearl barley.
- Toast the walnuts in a dry frying pan and scatter them over the hot risotto before serving.
Good to know
Rice isn't the only thing you can make a good risotto with. Pearl barley has a great bite and soaks up flavours really well.
Swaps
Pumpkin → sweet potato (if you don't have a pumpkin to hand, a sweet potato brings a similar colour and sweetness).
Cooking tips
Barley needs much more liquid than rice. Always keep hot water ready and keep topping it up.
Storage
The risotto keeps in the fridge for up to three days and the flavours develop even further.
Allergens
Contains gluten (barley) and tree nuts. Lactose-free and vegan.
Frequently asked questions
How long does pumpkin and pearl barley risotto keep in the fridge?
The risotto keeps in the fridge for up to three days and the flavours develop even further.
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