Kabocha squash vegan barley risotto

Anastasia

5 years ago

This vegan pumpkin barley risotto is super creamy! I played with different textures of puréed and roasted diced Kabocha squash, pecan nut cream and chewy pearl barley. Actually barley risotto has its own name – orzotto. This recipe is a bit fancy so you might as well serve it during holidays.

Preheat the oven to 400˚F.

Put pearl barley in a pot and cover it with fresh water. Bring it to boil and then drain. This will decrease the cooking time of barley and get rid of unpleasant grey color.

Heat a big shallow pot over medium heat. Add olive oil, shallots and garlic. Stir until fragrant and soft. Add barley, vegetable stock and bring to boil. Lower the heat and let it simmer for about 40 min stirring every now and then. Add more stock or water if it evaporates too fast.

Meanwhile prepare pecan cream and squash.

Dice 1 cup of squash into 1/4-inch pieces. Mix it with olive oil, salt, pepper and smoked paprika. Spread on a baking sheet and roast in the oven until it just starts to brown but not too soft. Set aside.

To make a cream add pecans, water and pinch of salt to a high speed blender and blend until very smooth. Add more water if necessary. Strain through the fine mesh strainer.

Prepare the steamer and steam the remaining 2 cups of squash until tender, about 10 min. Transfer the steamed squash into a blender, add 1/2 cup of pecan cream, 3 tbsp of nutritional yeast and blend until you reach a consistency of purée. Set aside.

After 40 min of simmering taste barley for doneness. If not done yet continue cooking and add more liquid if needed.

When barley is soft and all liquid is absorbed stir in pureed squash, cook for few more minutes to thicken and season with salt and pepper. Taste again. Remove from the heat and fold in roasted squash saving some for garnishing.

Makes 2 big portions or 3 moderate.

Kabocha squash vegan barley risotto

Kabocha squash vegan barley risotto with toasted pecan cream.

Author: Anastasia
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hour
Yield: 2-3
Category: Main course
Cuisine: Italian

Ingredients

1 C pearl barley
2 1/2 C vegetable stock
3 C chopped Kabocha squash
1/2 C toasted pecan cream
3 tbsp nutritional yeast
1-2 minced shallots
1-2 minced garlic cloves
1/2 tsp smoked paprika
1 tbsp olive oil + for roasting
salt to taste
freshly ground black pepper

For toasted pecan cream:

1/2 C toasted pecans
1/2 C water
pinch of salt

Instructions

Preheat the oven to 400˚F.
Put pearl barley in a pot and cover it with fresh water. Bring it to boil and then drain. This will decrease the cooking time of barley and get rid of unpleasant grey color.
Heat a big shallow pot over medium heat. Add olive oil, shallots and garlic. Stir until fragrant and soft.
Add barley, vegetable stock and bring to boil. Lower the heat and let it simmer for about 40 min stirring every now and then. Add more stock or water if it evaporates too fast.
Meanwhile prepare pecan cream and squash.
Dice 1 cup of squash into 1/4-inch pieces. Mix it with olive oil, salt, pepper and smoked paprika. Spread on a baking sheet and roast in the oven until it just starts to brown but not too soft. Set aside.
To make a cream add pecans, water and pinch of salt to a high speed blender and blend until very smooth. Add more water if necessary. Strain through fine mesh strainer.
Prepare the steamer and steam the remaining 2 cups of squash until tender, about 10 min. Transfer the steamed squash into a blender, add 1/2 cup of pecan cream, 3 tbsp of nutritional yeast and blend until you reach a consistency of purée. Set aside.
After 40 min of simmering taste barley for doneness. If not done yet continue cooking and add more liquid if needed.
When barley is soft and all liquid is absorbed stir in pureed squash, cook for few more minutes to thicken and season with salt and pepper. Taste again. Remove from the heat and fold in roasted squash saving some for garnishing.