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Spinach and pumpkin risotto recipe

Lifestyle — Posted 15/07/13

Lighten your risotto with a pearl barley base instead of traditional Arborio rice. Loads of fresh spinach and grated pumpkin bring this colourful dish to life.

Serves 2


1 tsp olive oil

½ red onion, finely chopped

½ tsp minced garlic

1 tsp dried Italian herbs

½ cup of pearl barley, rinsed

1 cup vegetable stock

¼ cup frozen peas

100g grated pumpkin

150g baby spinach leaves

2 tbs chopped flat, leaf parsley

2 tsp sunflower seeds

1 tbs grated parmesan


Heat oil in a heavy-based saucepan over low-medium heat.

Add onion, garlic and herbs and cook, stirring for 3 minutes or until onion has softened.

Add barley and cook, stirring, for 2 minutes until well coated in mixture.

Add stock to the pan and bring to a simmer.

Cook for 20-25 minutes, stirring occasionally, or until liquid is almost completely absorbed.

Add peas and pumpkin and cook for 5 minutes.

Stir through spinach and cook for a further 3 minutes.

Add parsley, sunflower seeds and parmesan.

Season to taste and serve.

Extra   Recipes supplied by Weigh It Up
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Tags   Lifestyle Recipes Vegetarian recipes Risotto recipes
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