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Barley Risotto with Hokkaido Pumpkin and Chorizo

Super yummy and satisfying pearl barley risotto with Hokkaido pumpkin. Make something different than your average risotto with this pearl barley risotto!

Course Main Course
Cuisine Danish, International, Nordic
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people


  • 2 dl (0.8 cup) pearl barley
  • 1/2 hokkaido pumpkin
  • lots of fresh thyme
  • freshly ground pepper
  • salt
  • olive oil
  • 100 gr (3.5 oz) chorizo (I used an organic one with jalapenos)
  • 125 gr (4.4 oz) ricotta cheese
  • 1 handful fresh basil


  1. Boil the pearl barley in plenty of water with a little bit of salt until done.

  2. Peel the hokkaido pumpkin, remove the seeds and cut into medium sized bites.

  3. Mix the pieces with olive oil, salt, pepper and lots of fresh thyme.

  4. Bake the pumpkin in a 200 degrees (390f) warm oven for approx. 20-25 minutes or until they are tender.

  5. Chop the chorizo ​​into small pieces and fry them for a few minutes on a hot pan.

  6. Mix the ricotta cheese together with the warm pearl barley. Add the baked pumpkin and last coarsely chopped fresh basil.

  7. Serve the pearl barley risotto right away with crispy chorizo ​​and sprinkle with salt and freshly squeezed pepper. Enjoy!