Barley Risotto with Pumpkin, Hazelnuts and Rosemary

PREPARATION

1. Cut the pumpkin into small cubes and finely chop the onion. Sauté the onion in a pan with a drizzle of olive oil, then add the pumpkin, rosemary and a pinch of salt. Cook for about 10–12 minutes, until the pumpkin is tender.

1. Meanwhile, toast the hazelnuts in a non-stick pan for a few minutes, without adding any oil. Let them cool, then roughly chop them. Blend about half of the pumpkin until smooth and creamy, and set the rest aside.

1. Add the Colfiorito Grain and Legume Mix to the pan with the pumpkin and cook by gradually adding the hot vegetable stock, just as you would when making risotto. Halfway through cooking, stir in the pumpkin purée and continue stirring, adding more stock as needed.

1. Once the grains are cooked, remove the pan from the heat and stir in the Parmigiano Reggiano until creamy. Finish with the diced pumpkin, toasted hazelnuts, a generous grind of black pepper, a few rosemary needles and…

Enjoy!