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Spinach and pumpkin risotto recipe

Pearl barely risotto packed with spinach and pumpkin.

Ingredients













What to do

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

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

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

4. Add stock to the pan and bring to a simmer.

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

6. Add peas and pumpkin and cook for 5 minutes.

7. Stir through spinach and cook for a further 3 minutes.

8. Add parsley, sunflower seeds and parmesan.

9. Season to taste and serve.

Recipes supplied by Weigh It Up

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