Ingredients
Serves 4
Ready in about 1 hour
* 450g peeled butternut pumpkin, cut into 2cm chunks
* 2 red capsicum, halved, deseeded and cut into chunky pieces
* 2 tbsp extra-virgin olive oil
* 1 medium onion, finely chopped
* 2 garlic cloves, finely chopped
* Leaves from 3 large, fresh thyme sprigs
* 350g pearl barley
* 1.5 litres vegetable stock, hot
* 3 tbsp chopped fresh flatleaf parsley
* 4 small handfuls wild rocket
* Vegetarian Parmesan shavings, to serve
Method
1. Preheat the oven to 200C/fan 180C/gas 6.
2. Start the risotto.This will take probably an hour so start the risotto, then put the pumpkin and capsicum in the oven (35 mins - see step 2). Heat the remaining oil in a medium pan over a medium-low heat. Add the onion, garlic and thyme leaves and cook gently, stirring occasionally, for 6-8 minutes, until softened. Add the pearl barley and cook for 1 minute.
3. Put the pumpkin and capsicum in a small roasting tin, drizzle with 1 tablespoon of the oil, season and toss. Roast for 35 minutes or until tender, turning halfway, then remove from the oven and set aside.
4. Add a quarter of the stock to the pan and simmer, stirring occasionally, until all the stock has been absorbed. Add another quarter of the stock and continue in this way until all the stock is absorbed - it should take about 40 minutes for the barley to be tender but still al dente.
5. Stir in the parsley followed by the pumpkin and capsicum. Season and spoon into warmed bowls. Serve topped with the rocket and some Parmesan shavings.