Pumpkin Pearl Barley Risotto with Chorizo
TM5 TM6

Pumpkin Pearl Barley Risotto with Chorizo

Ingredients

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 40 g onion, cut in pieces
  • 100 g chorizo, cubed (approx. 0.5 cm - 1 cm)
  • 30 g extra virgin olive oil
  • 800 g water, boiling
  • 1 ½ vegetable stock cubes (each for 0.5 l)
  • 250 g pumpkin flesh, cut in pieces (2 cm)
  • 300 g pearl barley, rinsed
  • 100 g dry white wine
  • 2 pinches fine sea salt, to taste
  • 2 pinches ground black pepper, to taste
  • 1 sprig fresh rosemary, leaves only

Nutrition
per 1 portion
Calories
2171 kJ / 519 kcal
Protein
18.8 g
Carbohydrates
62.1 g
Fat
21.7 g

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