Pumpkin Barley Risotto

• Delicious vegan alternative to risotto made with rice.
• Easy to make one-pot dish.
• Warming autumnal dinner idea.
• Makes 4 servings.

Pearl Barley, Organic 500g (Infinity Foods)

1 cup pearl barley

100% Pure Pumpkin Puree 425g (American Food Company)

1 tin pumpkin puree

Vegetable Stock Cubes - Very Low Salt, Organic 60g (Kallo)

1 stock cube

Marigold Engevita Nutritional Yeast Flakes 125g

1 Tbsp yeast flakes

Sunflower Oil, Organic 500ml (Clearspring)

2 Tbsp sunflower oil

Organic Chilli Flakes 100g (Sussex Wholefoods)

1/2 Tsp chilli flakes

Ground Nutmeg 50g (Hampshire Foods)

1/4 Tsp ground nutmeg

Hampshire Foods Spanish Smoked Paprika 50g

1 Tsp smoked paprika

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of salt

Black Pepper Powder 100g (Hampshire Foods)

pinch of pepper

Other Ingredients

• 1 onion, chopped.
• 1 garlic clove, chopped.
• 1/2 litre water, freshly boiled.
• Fresh herbs to garnish.

Method

1. Heat 2 tbsp sunflower oil in a deep frying pot over a medium flame. Add 1 finely chopped onion and 1 finely chopped garlic clove. Fry for about 5 minutes until soft.
2. Stir in the pearl barley and fry for about 2-3 minutes.
3. Add freshly boiled water and stir in the stock cube. Simmer on a low flame, stirring often until the barley has absorbed all the liquid.
4. If the barley is still undercooked, add a splash of water and cook until soft.
5. Stir in the pumpkin puree, yeast flakes, chilli flakes, smoked paprika and ground nutmeg. Season to taste with salt and pepper.
6. Top with some homemade vegan parmesan and enjoy!