Barley risotto with chickpeas and pumpkin
Preparation time: Between 30 and 60 Minuti
Nutritional information: 448 kcal / per serving
Course: First course
Seasonal dish: Autumn
Enviromental Impact: Very low (0.13kg CO2 eq)
The combination of pulses and grains make this a great balanced sustainable meal.
Ingredients for 4 portions
- Pearl barley 320 g
- Pumpkin 600 g
- Chickpeas, drained Tin (or 80 g of dried chickpeas, rehydrated)
- Vegetable broth 800 ml
- Shallots 4
- Extra virgin olive oil 4 tbsp
- Salt to taste
- Pepper to taste
Preparation
Cook the barley in boiling salted water and, separately and without adding salt, cook the chickpeas.
In the meantime, sauté the chopped shallots in a pan for a few minutes with the extra virgin olive oil.
Add the pumpkin chopped into small-medium sized chunks, the cooked chickpeas and the vegetable broth. Add salt and pepper to taste and cook for around 25 minutes on a medium-low heat.
When it is cooked, drain the barley and place it in the middle of a large bowl, add the chickpeas and pumpkin, mix together and serve lukewarm.
Enviromental Impact
Very low
Details
Per serving:
0.13kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.