Orzotto Con Zucca (Barley & Pumpkin Risotto) - cooking recipe

Ingredients

140 g barley
2 2 liters chicken stock or 2 liters game stock
600 g pumpkin or 600 g butternut squash, cut into chunks
30 g butter
30 g grated parmesan cheese
salt, to taste
fresh ground black pepper, to taste

Preparation

Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes.
Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.
Put the cooked pumpkin together with the butter into a blender and process to a puree.
Season to taste with salt and pepper.
Add the puree to the barley and season again with salt and pepper.
Just before serving mix the parmesan into the 'risotto'.
Serve hot with fresh crusty bread.