Pumpkin Barley Risotto

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

Other Ingredients

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


  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!
Pumpkin Barley Risotto Pumpkin Barley Risotto