Pumpkin barley risotto

Ingredients for 4 servings:

• 450 g pumpkin flesh
• 1 shallot(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 2 tbsp butter
• 250 g barley, pre-cooked (ready-made product)
• 100 ml white wine
• 1 liter vegetable broth, hot
• 1 bunch of spring onions
• 3 tbsp crème fraîche
• 50 g Parmesan, freshly grated
• pepper
• ½ box of cress

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cut the pumpkin flesh into strips. Peel and finely chop the shallot and garlic. Heat the oil in a pan and melt the butter. Add the garlic, shallots, and pumpkin strips and sauté. Pour in the white wine and bring to a boil briefly. Gradually add the hot vegetable stock. Let the barley swell for about 20 minutes. Trim and wash the spring onions, and slice them into fine rings. Add them shortly before the end of the cooking time. Fold in the crème fraîche and Parmesan cheese. Season with pepper. Finally, cut some cress and scatter it on top.