Roasted Pumpkin and Barley Risotto

Ingredients

• 1 cup barley 
• 2 teaspoons butter 
• 4 cups chicken stock see 
• 2 teaspoons ground cumin 
• 0.5 teaspoon thyme dried
• 2 teaspoons mint leaves fresh
• 2 cloves garlic minced
• 3 servings ginger minced chunk
• 1 small onion diced finely
• 1 teaspoon oregano 
• 0.5 teaspoon peppercorns 
• 1 cup pumpkin puree 
• 3 servings salt and pepper to taste
• 2 teaspoons cream sour
• 1 teaspoon worcestershire sauce 

Equipment

• oven
• baking pan

Directions

1. Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
2. Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
3. Saute the onions and garlic in butter until translucent.
4. Add in the barley and toast for a couple of minutes.Season with salt, pepper, cumin, thyme and oregano.
5. Add two cups of stock and cook until the liquid is almost absorbed.Stir in the pumpkin puree.
6. Add the rest of the stock in half cup measures and stirring until it is fully absorbed.Slowly, the barley will become creamy as the starch releases.When you are done with all the stock, remove from heat and stir in the sour cream.
7. Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.