Pumpkin orsotto

Pumpkin orsotto with roasted walnuts

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Pumpkin * Roast it: Toss your pumpkin cubes with olive oil, salt, and pepper. Roast at 200°C (400°F) for about 25–30 minutes until tender and caramelized. Should turn over in the middle. * Tip: Mash half of the roasted cubes into a paste and keep the other half whole for texture. Frozen pumpkins will need more heat to not become soggy. Or just use them as they are after the cook time, otherwise they'll dry up considerably.

Step 2

Prepare the roasted walnuts * Add walnuts to separate tray. * After pumpkin cubes are turned over, wait additional 5min and then add the walnuts to oven and roast for 10min.

Step 3

Sauté the Base * In a large pan, melt a bit of butter or oil. Sauté the onion until translucent (about 5 mins), then add the garlic and herbs for another minute.

Step 4

Toast the Barley * Add the dry barley to the pan. Stir it for 2 minutes until it smells slightly nutty and the edges look translucent.

Step 5

Deglaze with Wine * Pour in the white wine. Stir until the liquid has almost completely evaporated. This is where you build that foundational "brightness." Note: Pinot Grigio is suitable (i.e. Casa Charlize one)

Step 6

Simmer with Stock * Add the warm stock one ladle at a time. Unlike rice, you can add a bit more at once and just stir occasionally. Barley takes longer—usually 30 to 40 minutes—to become tender but remain "al dente." Note: If missing enough stock, then suitable to mix with water, but add extra teaspoon of salt and teaspoon of soja. Also, if available, parmesan rind.

Step 7

Combine * When the barley is nearly done, stir in your pumpkin (the mash and the cubes). Also add the herbs (i.e. parsley). * Turn off the heat. Stir in the Parmesan and butter vigorously. This creates the creaminess. Season with salt, plenty of black pepper, and a tiny squeeze of lemon. * Hack up the peanuts to fine little pieces and sprinkle over the dish. * Note: Forte cheese is suitable alternative for parmesan