Saturday, October 06, 2007

My Own Invention

Pumpkin Barliotto

I combined a Martha Stewart Everyday Food recipe, "Barley Risotto with Corn and Basil" and a Ladies Home Journal recipe, "Pumpkin Parmesan Risotto," to make Pumpkin Barliotto. Voila:

Six cups simmering chicken broth
2 Tbs olive oil
1 medium onion, finely chopped
1 1/2 C pearl barley
3/4 C dry white wine
1 C canned pumpkin
1/2 C fresh sage leaves, slivered
1 C grated Parmesan
coarse salt and ground pepper

Saute onion in olive oil until soft, add barley and saute for one minute. Add wine and cook until almost evaporated. Add hot broth, 2 cups initially, cook until absorbed. Continue adding broth to cover and then cook until barley is creamy and slightly chewy, about 45 minutes. Add pumpkin, sage and cheese. Season with salt and pepper and serve immediately. Makes about 5-6 main dish servings.


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