Perfect Pearl Barley Risotto with Roasted Pumpkin, Crispy Sage and Nuts

Preheat the oven to 200 °C. Peel the pumpkin (no need if using hokkaido), cut into 1.5 cm cubes, drizzle with a spoonful of oil, season with salt, and roast for 25–30 minutes, until softened and the edges lightly browned. Mash half of the roasted cubes with a fork into a purée, and set aside the other half whole.

In a small pan, heat a knob of butter and quickly fry the sage leaves (about 30 seconds) until crispy. Set aside on a paper towel.

In a larger pan, sauté the chopped shallot in olive oil. Once translucent, add the chopped garlic and pearl barley. Sauté for 2 minutes, until the barley takes on a slight nutty aroma.

Pour in the wine and stir until it evaporates. Then gradually start adding the hot stock (one ladle at a time). Pearl barley takes longer to cook than rice, so repeat the process for about 30–35 minutes, until it is "al dente".

Once the barley is cooked, stir the pumpkin purée, roasted pumpkin cubes and nutmeg into the pan. If needed, add a bit more stock for a creamy texture.

Remove the pan from the heat. Stir in the remaining cold butter and Parmesan. Cover and let rest for 2 minutes.

Divide the risotto among plates, sprinkle with crispy sage, roughly chopped hazelnuts, and freshly ground pepper.