Roasted Pumpkin and Barley Risotto

Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.

11 min

Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.

11 min

Saute the onions and garlic in butter until translucent.

11 min

Add in the barley and toast for a couple of minutes.Season with salt, pepper, cumin, thyme and oregano.

11 min

Add two cups of stock and cook until the liquid is almost absorbed.Stir in the pumpkin puree.

11 min

Add the rest of the stock in half cup measures and stirring until it is fully absorbed.Slowly, the barley will become creamy as the starch releases.When you are done with all the stock, remove from heat and stir in the sour cream.

11 min

Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.

11 min