Cheesy Risotto Stuffed Por­to­bello with Pump­kin and Bar­ley


2 ta­ble­spoons olive oil, plus ex­tra for fry­ing 1 onion, finely chopped

1 bay leaf

300 grams pearl bar­ley

150ml white wine

500 grams pump­kin, cut into

bite-sized pieces

750ml veg­etable or chicken stock, boil­ing sea salt and ground pep­per

50 grams parme­san cheese, grated, plus ex­tra to serve

8 Por­to­bello mush­rooms

¼ cup sage leaves

Heat the olive oil in a medium saucepan over a medium heat. Add the onion and bay leaf and sauté for 5 min­utes.

Add the bar­ley to the onion and sauté for 2 min­utes.

Add the wine and bring to the boil; boil un­til it is al­most evap­o­rated then add the pump­kin and stock. Sea­son with salt and pep­per (if your stock is salty you will not need ex­tra).

Bring to the boil then re­duce to a sim­mer and cook for 25 min­utes, stir­ring oc­ca­sion­ally. Cover, re­move from the heat and let sit for 5 min­utes.

Stir in the parme­san and sea­son with salt and pep­per to taste. Set aside.

Heat the oven to 200oc.

Place the mush­rooms on a bak­ing tray and sprin­kle with salt and olive oil. Bake for 5 min­utes then re­move from the oven and pile the risotto on top.

Bake for a fur­ther 10 min­utes.

While the mush­rooms bake, heat some oil in a fry­ing pan and cook the sage leaves for about 20 sec­onds un­til bright green and crisp. Stand back when they hit the oil as they splat­ter. Drain on a pa­per towel.

Serve mush­rooms topped with sage and a wedge of lemon. SERVES 8 AS A SNACK

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