Ingredients
- 30 mL (2 tbsp.) of olive oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 750 mL (3 c.) of butternut squash, cubed
- 1 L (4 c.) of vegetable or chicken broth
- 375 mL (1½ c.) of pearl barley
- 1 sprig of fresh rosemary
- 2 duBreton Organic Original Flavour Boneless Loin Filets
- 375 mL (1½ c.) of firm cheese (e.g. strong cheddar, parmesan, Swiss), grated
- Salt and fresh ground pepper
- 30 mL (2 tbsp.) of pumpkin seeds, roasted
Preparations
- In a pan, heat half of the oil over medium heat and then sauté half of the garlic and onion and all the cubed squash for 5 minutes.
- Add 375 mL (1½ c.) of the broth, cover, bring to a boil and cook for 10 minutes.
- Meanwhile, in a large pan, heat the rest of the oil over medium heat and then sauté the rest of the garlic and onion.
- Add the barley and mix well to coat it with the oil.
- Pour in the rest of the broth and add the rosemary and boneless loin filets.
- Cover, bring to a boil and cook for 20 minutes, stirring occasionally.
- Using an immersion blender, purée the cubed squash in the broth to make a coulis.
- Remove the pork and rosemary sprig from the pan.
- Pour the squash coulis over the barley and continue cooking until the barley is tender.
- Stir in the cheese and season to taste.
- Slice the pork into cubes and add it to the barley risotto.
- Serve the risotto in deep plates and garnish with pumpkin seeds.
