Name: Pumpkin & Goat’S Cheese Barley Risotto
Cook time: 6 h
Yield: 6
Ingredients: 30g butter, chopped; 1 medium leek (350g), sliced thinly; 1 tbsp chopped fresh thyme, plus extra to serve; 2 cloves garlic, crushed; _ cup (125ml) dry white wine; _ medium butternut pumpkin (750g); 1_ cups (250g) pearl barley, rinsed; 1/3 cup (50g) semi sundried tomatoes; 1.25 litres (5 cups) vegetable stock; _ cup (60g) finely grated parmesan; 120g goatÕs cheese, crumbled

VMG Recipes