It was so wet this weekend that Bearhands bucked the status quo and didn’t disappear into the paddock or the shed. I spent some time experimenting in the kitchen while he watched documentaries about people from the southern states of America catching, finding, shooting or brewing things.
I’ve wanted to try making risotto using barley for ages, but I’ve been a bit hesitant – Bearhands is not a fan of ‘fruitatarian’ meals. Early in our courtship, I served an (admittedly pretty ordinary) vegetable risotto. Bearhands ate it all, then said “That was nice. Let’s never eat a meal without meat again”. Since then I’ve been mindful to feed the man meat.
As I made the risotto he asked “so what are we having with this, Amanda?” I offered to cook him a side of chicken thigh, but he declined and with that we enjoyed our first vegetarian meal in nine years.
pumpkin barley risotto with rocket and goats fetta
Ingredients:
1 cup (210g) pearl barley
750g pumpkin, I used half a butternut
2 brown onions, diced
3 cloves garlic, crushed
2 tbs fresh rosemary, finely chopped
1 tbs tomato paste
2/3 cup white wine
2 cups chicken stock
½ cup water
60g rocket
80g goats fetta
olive oil
Method:
Soak the pearl barley in water overnight.
Chop the pumpkin into 5cm pieces,drizzle with olive oil and roast in a 180°C oven for 45 minutes or until cooked.
In a heavy based pot, sauté the onion and garlic gently in olive oil until translucent. Add the drained barley, tomato paste and rosemary; stir. Increase the heat, add the wine and reduce by half.
Stirring, start adding the stock and water – a ladle at a time, waiting until the stock is absorbed before adding more. When all the stock is absorbed, taste to check the barley is al dente – if it’s still too crunchy, add more water and continue until the barley is soft to bite.
Add the pumpkin and rocket and stir into the hot barley to wilt. Serve with goats fetta crumbled on top. 
Pearl barley is about to be the new ‘superfood’, but there’s nothing new about it – it just went out of style for a bit. It’s filling, low GI and best of all it has a great nutty flavour. It met with Bearhands approval – he declared it “real stick to your ribs stuff”, which is high praise from a man who would normally have preferred sticky ribs.
The family collaboration didn’t end there. The Little Sister decided to try her hand at food styling while I was taking the photos for this post. All the culinary greats have to defend their work with a bare foot while trying to snap a few photos of their creations on the floor next to the window; right Marco?
do your kids ‘help’ in the kitchen?
are you a herbivore or a carnivore?
ever seen a show where the dialogue gets subtitles even though it’s in English?
0
I’ve got some in the pantry for this very thing too Amanda. This weekend, I swear. I can’t understand how these shows get air time let alone be popular. My sister is right into all of them. xx
Looks moreish. Might have to give this one a whirl 🙂
I made a pearl barley risotto recently too – great minds think alike (although I had no idea it was a “new’ superfood?! I too think of it as being a really OLD ingredient!)
That is funny, because I almost mentioned that I think chorizo crumb should be the next big thing this winter! 🙂
Looks and sounds delicious. I’m the only herbivore in my family, but I think this might be one that even hubby might like. Will have to try it over the weekend. Meanwhile, how cute is little sister?!
That looks amazing! I friend ate left-over barley risotto in front of me last weekend, and I had never heard of it, but it looked amazing. I’ll definitely have to try it. Thanks for sharing!! xx
I have just pinned this to my newly created “Recipes I really want to try” board. Looks so good – I think Sunday night’s dinner is now all sorted. Thanks Amanda. Cheers Leanne
Never thought of pinning recipes – what a great idea!
I have to say, I’m with him on this – I have a few vegetarian friends, so we often go to vegetarian restaurants, and all I can think to myself is how much better it would have tasted with some seafood or meat…don’t have to eat it all the time, just like the option…:) (really cute pics btw)
Carnivore here! growing up we use to drink barley water as it was affectionately known but I have never cooked with barley before – might give it a go.
We’re a demi veg household, the kids like meat, hubby is totally veggie – no fish, chicken etc – and I prefer veggie… and am inspired by my vegan friends who are fab cooks. I have a scarlet mushroom barley risotto recipe on my blog from one of them – slurp.
This looks fab and am clipping to Evernote.
And a quick PS, I so love cooking – with NO HELPERS!!
Would you believe I cook a mean risotto with pumkin, zucchini, and feta but the Husband won’t eat it unless it’s got chicken in, he’s also a meat man 🙂
This pearl barley risotto looks delicious Amanda! First vegetarian meal in 9 years? Perhaps this is the start of many more veggie meals to come 🙂
Maybe Lisa – did I mention he’s also partial to quinoa? Just don’t tell the blokes at work!! 😉
Quinoa? Not that long ago I was playing scrabble with the family and they thought I had made up that word! Good work Amanda 🙂
yum yum yum…. this looks fantastic!
I will have give barley a go. Just lately I have taken to eating more vegelicious foods. It doesn’t go so well with the family though. I have taken to putting plates on the floor to photograph before!!
My eye went straight to this one when I was looking at the pinning around links!! I should should have guessed it was you!! YUMMY – we’re so having this tomorrow. Oh and super cute photos too xx
Just gorgeous Amanda! I love using barley, but yet to do so in a risotto – will be now!!
Also, little sister is just too cute! 🙂
Pinning this right now! We are a carnivorous household, but I’ve been wanting to add in some vegetarian dishes (though I’m sure my husband will have similar response to yours!), so I’m thinking this looks a good place to start.
I Love barley its such a nice grain. I also love risotto so I am totally gunna give this a go! Looks great 🙂 Bec