Preparation time is 15minutes
Cook time is 5hours
Total time is 5hours 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 chicken stock cube, crumbled
- 1/2 cup thickened cream
- 30grams butter
- 600grams butternut pumpkin, peeled
- 2 spring onions, sliced
- 1/2teaspoons dried thyme
- 1 cup parmesan, grated
- 60grams baby spinach
- 1 1/2 cup pearl barley, rinsed
- 2tablespoons sage leaves, fried (to garnish, see tip)
- 1/4 cup pine nuts, toasted
Nutrition per serving
2680kJ / 638Cal
2680 Kilojoules or 638 Calories
31% of daily energy intake*
Protein
22.5grams
Fat
40.2grams
Carbs
57.8grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A delicious, easy dinner option, this creamy pumpkin risotto is made in the slow cooker and replaces rice with pearl barley for a richer taste.
Method
Step 1 of 3
Preheat slow cooker on high setting for 5 minutes. Add butter, spring onion and barley. Cut pumpkin into 1cm cubes. Add to cooker with thyme and stock cube. Stir in 3 1/2 cups boiling water. Cover with lid. Cook for 2 1/2 hours, (or reduce setting to low and cook for 5 hours) until barley and pumpkin are tender.
Step 2 of 3
Stir in cream and half the parmesan until combined. Fold through spinach, re-cover with lid, and cook for a further 15 minutes or until wilted.
Step 3 of 3
Spoon into serving bowls and top with toasted pine nuts, remaining parmesan and fried sage leaves (see tip).
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