2 cups (500ml) vegetable or chicken stock, as preferred
2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, chopped
1 cup (200gm) pearl barley
1/2 (approx. 700gm) peeled pumpkin, cut in 1cm cubes
NZ sea salt and freshly ground black pepper
1/4 cup Good Grocer mascarpone
1. Heat stock in a small pan. Heat oil in a large heavy-based pan set over a medium heat. Add onion and sauté for 10 minutes to soften but not brown.
2. Add garlic and barley to the pan, and cook for 2 minutes, stirring continuously to toast barley. Stir in pumpkin.
3. Pour in 1/4 of the hot stock and stir over a medium heat for 5 minutes. Stir in remaining stock, half cover pan and simmer gently for 40 minutes, or until barley is tender and liquid almost completely absorbed.
4. Stir in the mascarpone to create a luscious, creamy consistency. Season risotto and stir well to combine, adding a little extra stock to moisten, if necessary.