Pumpkin Risotto

This pumpkin risotto is a great way of using up all the extra pumpkin lying around in your fridge. I love how risottos make a warm comforting meal in the cold weather. This recipe is made with barley and instead of the usual risotto rice, making it healthier and quick to cook.
In the picture below, I have added chunks of mozzarella and smoked scarmorze cheese. However, you could use parmesan cheese instead. Adding fresh thyme or rosemary, adds a beautiful earthy aroma. Feel free to add in some bacon or cooked ham for added flavor.
You can make extra roasted pumpkin and use the leftovers in these dishes:
1. Roast Pumpkin Hummus
2. Pumpkin Pita Pockets
3. Pumpkin, Saffron and Orange Soup
For more Italian mains, check out these recipes:
1. Vegetarian Lasagna
2. Gnocchi with Eggplant
3. Spaghetti Al Pomodoro
