Roasted Pumpkin And Pearl Barley Risotto
Ingredients
- 750g (5 cups) Jap pumpkin (kabocha)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Himalayan pink rock salt
- ground black pepper
- 2 tbsp olive oil
- 1 tbsp walnut oil
- 1 tbsp olive oil
- 1 medium brown onion, finely chopped
- 280g (1,5 cups) pear barley
- 1 litre (35 oz) organic vegetable stock
- low-fat feta cheese, to serve
- pine nuts, toasted, to serve
- walnut oil, extra, to serve
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