Pearl Barley & Rocket Risotto

Heartwarming cozy winter meal, feels like a warm fire when it's chilly outside

Ingredients:

1kg pumpkin, peeled, seeded, cut into 1.5cm pieces
750ml of liquid stock
1 onion, finely chopped
2 garlic cloves, crushed
220g (1 cup) pearl barley, soaked overnight, drained
2 tsp fresh rosemary, chopped
1 small bunch basil, chopped
160ml (2/3 cup) white wine
400gm rocket, trimmed, coarsely chopped

Method:

Preheat oven to 180ºC, bake pumpkin on a tray for 25 minutes or until tender and golden.
Meanwhile, heat & mix stock & water in a large pot, add the onion, stirring, for 5 minutes or until soft, then add the garlic & cook for another couple of minutes, then stir in the barley & herbs.
Add wine to barley mixture, cook until reduced by half & barley is tender.
Add the pumpkin & rocket to the barley mixture.
Cover for 5 minutes before serving.

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