This pearl barley risotto with Hokkaido pumpkin is a nice alternative to the classic risotto. It’s a little bit more healthy due to the whole grains in pearl barley. It has a bit more texture, which I personally really like and then it tastes amazing. It’s actually my favorite risotto style recipe and I make this one again and again.

Pearl barley risotto with my favorite ingredients

Because I make so much food all the time on KNK and on my Danish food blog, it’s not that often that I make some recipes over and over again, cause I’m always experimenting. Trying something new and different. But this one, this recipe, is something else. I really crave this one so often, so it’s actually one of those recipes that HAS to be made more than once in my little kitchen.

It includes some of my favorite ingredients. Chorizo, don’t we all love that?! Same goes for ricotta. Is there anything we can’t use that for? And then there’s the whole grains, where I might be the greatest fan ever. You know, I even wrote an e-cookbook about those whole grains!

So here you go, give it a shot and let me know if you like it, just as much as I do!