Spinach, Pumpkin & Barley Risotto

Spinach, Pumpkin & Barley Risotto

Image: Taste.com

Our latest recipe is easy and delicious. Full of fresh ingredients, prepare yourself for richer flavours!





Unit Serve 30 Serve 50
Black Pepper, freshly ground tsp 2.5 3.5
Parmesan Cheese, grated tbsp 10 16
Parsley, chopped cup 1.25 2
Baby Spinach leaves kg 1.5 2.5
Pumpkin, cubed cup 10 16
Peas, frozen cup 2.5 4
Italian Herbs, dried tsp 10 16
Garlic, crushed tsp 10 16
Red Onion, fine dice each 5 8.25
Olive Oil mls 25 40
Stock, Vegetable ltrs 6.25 10.5

Pearl Barley

cup 5 8.25


  1. Rinse pearl barley well under running water.
  2. Heat stock to a simmer in a saucepan.
  3. Heat olive oil in another large pan and saute onion, garlic and herbs for 3 – 4 minutes.
  4. Add drained barley and cook for a further 3 minutes.
  5. Add half the stock and stir to combine ingredients.
  6. Keep adding a little stock at regular intervals, as liquid is absorbed, to prevent sticking. Cook for approximately for 45 minutes.
  7. Add peas and pumpkin and cook for another 5 minutes.
  8. Add spinach and stir until wilted.
  9. Add the parsley, parmesan and black pepper and serve immediately.
  10. Optional: Garnish with toasted pine nuts




Suitable for Healthy Choices Suitable for healthy choices.


Suitable for Vegetarian Diet Suitable for vegetarian diet.


Suitable for High Energy-High Protein (HEHP) Stir in butter or oil. Sprinkle with extra cheese before serving.


Suitable for Gluten Free Diet Replace barley with rice. The stock may contain gluten; choose gluten-free stock.


Suitable for Dairy-Free Diet Replace parmesan cheese with soy cheese.


Suitable to be Pureed Not suitable to be pureed.

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