Pumpkin Pearl Barley Risotto with Chorizo

Name: Pumpkin Pearl Barley Risotto with Chorizo
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 50 g Parmesan cheese; 40 g onion; 100 g chorizo; 30 g extra virgin olive oil; 800 g water; 1 ½ vegetable stock cube (for 0.5 l); 250 g pumpkin flesh; 300 g pearl barley; 100 g dry white wine; 2 pinches fine sea salt; 2 pinches ground black pepper; 1 sprig fresh rosemary

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Tempo de preparação 10min

Tempo total 45min

Porções 4 portions

Ingredientes

50 g Parmesan cheese cut in pieces (2 cm)
40 g onion cut in pieces
100 g chorizo cubed (approx. 0.5 cm - 1 cm)
30 g extra virgin olive oil
800 g water boiling
1 ½ vegetable stock cube (for 0.5 l) crumbled
ou 1 ½ tsp vegetable stock paste, homemade
250 g pumpkin flesh cut in pieces (2 cm)
300 g pearl barley rinsed
100 g dry white wine
2 pinches fine sea salt to taste
2 pinches ground black pepper to taste
1 sprig fresh rosemary leaves only

Nutrição: por 1 portion
Energia: 519 kcal / 2171 kJ
Proteína: 18.8 g
Gordura: 21.7 g
Hidratos de carbono: 62.1 g