Yield: 4-6 servings

What you’ll need:

- 160g pearl barley

- 1l vegetable stock

- 2 garlic cloves

- 2 laurel leaves

- 400g pumpkin

- 1 onion

- 1 portobello mushroom (or any mushrooms will do)

- chili pepper

- parsley

- 150g goat cheese

- olive oil

- salt & pepper to taste

Stir the onion and the olive oil for a few seconds, then add the pumpkin (cut in chunks) and some stock, salt and pepper. Let it cook until the pumpkin becomes soft, and mash it with an immersion blender.

Then add the barley and the rest of the stock, lower the heat and cook for about 30-35 minutes, stirring from time to time.

After about 15-20 minutes, add the goat cheese and incorporate it well.

In a separate pan, sauté the chopped mushrooms with oil, chili pepper, garlic and parsley.

Lastly, serve your pumpkin “orzotto” (risotto-style barley) garnished with mushrooms and a final sprinkle of black pepper.

Enjoy!