Barley Risotto with Pumpkin – Risotto Di Orza Alla Zucca

Soak barley in water for 120 minutes. Put the pumpkin in a shallow key and cook in the oven preheated to 175 °C for 40 minutes.

Cool, remove the peel and seeds, cut the pumpkin flesh into small pieces. Finely chop the onion and sauté in 40 g of butter, add half of the pumpkin and sauté until soft and creamy. Add the barley to the creamy mixture and cook gently, stirring, until the liquid is absorbed. Gradually add the boiling clear soup, and after 10 minutes the remaining pumpkin. Once the barley is soft, stir in the remaining butter and the cheese cut into small cubes.

Season strongly with salt and freshly ground pepper, rest for 2 min with the lid closed and then reserve.

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