Pearl barley risotto with pumpkin and mushrooms

Ingredients for 6 servings:

• 500 g pumpkin flesh
• 4 large king oyster mushrooms
• 400 g pearl barley
• 1 large onion(s)
• 2 cloves garlic
• 1 ¼ liters vegetable broth
• 200 ml coconut milk, unsweetened
• e.g. freshly squeezed lemon juice (from about 1/2 – 1 lemon)
• 4 tbsp oil (e.g. rapeseed oil)
• some salt and pepper, freshly ground
• some nutmeg, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, filling

Wash the pumpkin, remove the seeds, and cut approximately 500g of the flesh into cubes with sides measuring just under 1cm. Fry the pumpkin cubes in a non-stick pan in 2 tablespoons of oil for about 5 minutes until al dente. Season with salt, pepper, and grated nutmeg, and set aside. Rinse the pearl barley in a sieve and drain. Finely dice the onion and finely chop the garlic. Clean and slice the mushrooms. Sauté the onion in 1 tablespoon of oil, add the garlic and pearl barley, and cook briefly. Gradually add the hot vegetable stock and cook, stirring constantly, until the pearl barley is al dente and cooked through. Stir in the coconut milk and simmer for a further 2-3 minutes. Mix in the pumpkin cubes and season well with salt, pepper, and lemon juice. Fry the mushrooms in 1-2 tablespoons of oil, season with salt and pepper. Arrange the pearl barley on plates and serve with the mushrooms. Serve hot. As a main course, this dish serves 6-8 people, depending on your appetite. As a side dish, it can serve more, depending on your appetite.