Did you know that you can prepare risotto not only with rice but also with barley or even millet? Then you will call them barlotto or millotto. Funny names!
For my barlotto I prefer to soak my grains at least one day, even better two or three days so that a fermentation will start. It’s perfectly fine though to avoid the soaking by using pearl barley.
The combination of pumpkin-melted cheese will give an incredibly creamy texture to this dish. If you prefer to avoid the cheese you can add some almond butter or even use just pumpkin. This will be delicious and creamy enough!
- Pressure cooker (optional)
- 100 g barley
- 300 g pumpkin, cooked and diced in small chunks
- olive oil
- rosemary, sprig
- 1 dl white wine
- salt, to taste
- 50 g (parmesan) cheese
Soaking the barley
- rinse the barley thoroughly and place it in a jar covered with abundant water. Leave it to soak for one day or even more. You can let it soak up to 3 days, in which case a fermentation will increase its nutritional value.
- Drain the barley grains and place them in a heated pan (with a little olive oil) and stir for about one minute. After this time add the white wine and continue stirring until the wine has evaporated. Add pumpkin (diced and tender), rosemary, salt, and a cup of water. Let simmer while stirring for about 10 minutes. Add the parmesan and whisk until the barlotto results creamy.