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Roast pumpkin and sage barley risotto

Serves 4
Prep time: 15 minutes
Cooking time: 45 minutes

"A delicious, creamy risotto with all of the flavour and non of the stirring."



  • 1/2 small pumpkin, chopped into small cubes (about 3 cups)
  • 3 cloves garlic, chopped finely
  • 1 onion, chopped finely
  • 2 Tbsp fresh sage, chopped finely
  • 3 Tbsp olive oil
  • 1 1/2 cups pearl barley
  • 1 Tbsp lemon juice
  • 1 1/2 cups stock (vege or chicken)
  • 1 cup milk
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan
  • 1 Tbsp butter
  • Salt and pepper to taste
View the method
  1. Heat the oven to 200 degrees Celsius.
  2. Toss the cubed pumpkin and two cloves of the garlic in two tablespoons of olive oil and bake until cooked through and a little bit crispy.
  3. While the pumpkin is baking, fry the remaining garlic and onion in the remaining olive oil until softened.
  4. Add the pearl barley and stir until shiny with oil and sizzling a bit.
  5. Add the chopped sage and cook another minute or so.
  6. Then add the liquids, stir well and cook on medium with the lid on for 40-45 minutes.
  7. Keep checking regularly, as you don't want it to burn to the bottom.
  8. Once the liquid is absorbed and the barely cooked until just a little bit chewy, stir through the parmesan and butter and gently fold in the roasted pumpkin cubes.
  9. Season to taste and voila, it's ready to eat.
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