Over the weekend we picked our giant pumpkin that we have been growing since spring. It was such an exciting moment and our Granddaughter was thrilled with how huge it had grown. We will be carving it up for Halloween to make a lantern and we will use the insides of the pumpkin to make a delicious Pumpkin and Pearl Barley risotto.
This recipe is Tom Kitchen's who will be demonstrating his talents at the BBC Good Food show, which takes place at the SECC Glasgow from 6-8 November 2015. Win a pair of tickets to the show by completing the rafflecopter below or use this code for a 15% discount:
MVS16 (Code expires November 8th 2015.)
- 250g Pearl barley
- 1ltr vegetable stock
- 4 shallots (diced finely)
- 1 medium pumpkin
- 100g of butter
- 1 tablespoon of chives (chopped finely)
- Extra virgin olive oil
- Watercress leaves (deep-fried until crispy)
- Parmesan shavings for serving
- Prep the pumpkin into chunky wedges. You can also retain and dry, then roast the pumpkin seeds
- Roast the pumpkin wedges in the oven until golden and well caramelised. Retain some nice pieces to garnish, purée the remaining roasted pumpkin in a blender until smooth. Reserve until later
- Put vegetable stock in a pan to heat
- Sweat the diced shallot in a little olive oil until completely soft. Then add the pearl barley and 50g of butter and lightly ‘roast’ the grains in the butter, without adding any colour
- When the grains appear translucent on the outside begin adding the heated stock, one ladle at a time, whilst stirring very gently but continuously to avoid the grains sticking to the pan
- Continue ladling stock and cooking until the grains are almost cooked through. Then stir in a 50g of butter and some of the pumpkin purée to create a nice orange colour.
- When at the right consistency, remove from the heat and serve with roasted pumpkin seeds, the retained pumpkin pieces, chopped chives, crispy watercress leaves , a drizzle of olive oil and parmesan shavings.
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