Oven-Baked Pumpkin & Fetta Barley Risotto

Serves 2-3

Time 1 hour 15 minutes

Ingredients

1 cup pearl barley 

2½ cups vegetable stock

2 cups pumpkin, cut into small 1–2 cm cubes

1 small red onion, finely chopped 

1 clove garlic, crushed

1 tbsp extra virgin olive oil, plus extra for finishing

1 cup baby spinach

100g fetta, crumbled

½ tsp dried thyme or 1 tsp fresh

Salt & black pepper, to taste

Optional: lemon zest or chilli flakes to finish

Method

In an ovenproof dish or deep pan, combine the barley, pumpkin cubes, onion, garlic, thyme, extra virgin olive oil and stock. Season with black pepper and stir to coat (don’t add salt now as there is salt in the stock – you can add at the end to taste).

Cover with foil or a lid and bake at 180°C (fan) for approximately 60 minutes. Barley should be tender but still pleasantly chewy.

Stir through the spinach and replace the lid for a couple of minutes so it wilts into the hot grains.

Crumble over half the fetta and gently fold through. Spoon into bowls and crumble the remaining feta over the top. Drizzle with extra virgin olive oil and grate over a little lemon zest and/or chilli flakes to serve.