Roasted Pumpkin Barley Risotto
Roasted Pumpkin Barley Risotto is a delicious, savory way to use a fall favorite – pumpkin. This rustic, vegetarian risotto is dressed up with fresh herbs, and topped with sage pesto and a runny egg. I’m getting hungry just thinking about it!

Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? Winter, Spring, Summer, Pumpkin…. We anxiously anticipate it every year.
~ Trader Joe’s Fearless Flyer, October 2010
👩🏻🍳 Tamara Talks – Pumpkins and Recipe Inspiration
Autumn is just a synonym for pumpkin season, right? Pumpkin lattés, pumpkin pie, pumpkin bread, and Roasted Pumpkin Barley Risotto… Hah! I think sweet pumpkin treats come to mind far more often than savory ones. Starbucks pumpkin latté and pumpkin pie anyone?
I must confess: I am not a big fan of all things pumpkin spice… I don’t really even love homemade pumpkin pie. 😱 However, I do love savory pumpkin recipes like my Mexican Pumpkin Stew with Pork and Hominy and Peruvian Pumpkin Soup.
Pumpkin is, after all, a winter squash, and one that is oft neglected. ☹️Finding more ways to incorporate this flavorful fall vegetable into our meals is a challenge that I’m ready to take on… It’s healthy, full of vitamins, and super flavorful!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Sage Pesto
- fresh sage leaves
- walnuts
- extra virgin olive oil
- garlic
- grated parmesan or romano
Barley Risotto
- cubed pumpkin – Cubed pumpkin is lovely, but so is butternut squash or any of the hard winter squash varieties!
- olive oil
- sea salt/ground pepper
- broth or stock – Use vegetable broth if keeping the risotto vegetarian, otherwise, chicken broth is fine as well. This recipe is fantastic with my homemade vegan vegetable broth.
- shallot or red onion
- garlic
- medium or hulless barley – The cooking times on various types of barley vary greatly. I’ve had the best results with “hulless” barley. It requires about 45 minutes to cook, and retains some of the whole grain texture and flavor. You can adapt this recipe to all but “quick” cooking barley (it will be mushy!). For more information, see Types of Barley.
- thyme leaves
- dry sherry or dry white wine
- cheese – Crumbled bleu cheese is my favorite, but I have also used goat cheese, feta, and parmesan, romano, or asiago.
- eggs, poached or basted
- sage pesto
- Italian flat leaf parsley
🔪 Instructions
Sage Pesto
- Make the sage pesto – Combine sage, walnuts, olive oil, and garlic in the bowl of a small food processor. Pulse until thoroughly combined. Add cheese. Pulse a few more times. Scrape into a squeeze bottle or other container, and set aside.
Risotto

- Prepare the pumpkin – Preheat oven to 400 degrees (375 convection roast). Break down the pumpkin. Click Break Down a Pumpkin if you need help! Toss the pumpkin cubes with a generous drizzle of olive oil, salt, and pepper.

- Roast the pumpkin – Roast 30 to 45 minutes until tender and edges are beginning to brown nicely. While pumpkin roasts, start the risotto.

- Start the risotto – To a dutch oven on medium-high heat, add olive oil, shallot or onion, and garlic. Heat until fragrant, and onion is softening. Add barley and thyme. Stir to combine. Cook 3-4 minutes until barley just begins to brown. De-glaze the pan with the sherry or wine.

- Begin adding the broth/stock – When most of the sherry or wine is absorbed, add broth/stock by the ladle full. If you are using medium cook barley, the cooking process takes about 45 minutes. The barley should be in broth and stirred throughout the process. The mixture should simmer rather than boil. Note: Stir frequently.

- Finish the risotto – When your risotto has been cooking 40 minutes, begin to taste for doneness. You want al dente, not soft. If you overcook the barley, your risotto will be mushy. When the barley is just barely tender, stir in the roasted pumpkin cubes and the crumbled bleu cheese. Cover and remove from heat while you prepare your eggs.
To Serve
- Cook your eggs – Cook 1 egg per serving according to your preferred method. You will want a runny yolk for this dish!
- Plate the risotto – In a shallow bowl or plate, place one fourth of the risotto. Make a “well.” Drop in your egg. Drizzle with the sage pesto, and garnish with the fresh, chopped parsley. Enjoy!
💭 Tips
Breaking down a pumpkin can be tedious, and requires patience. 😉 Keep in mind that one even small pumpkin will yield enough for a couple of meals, and it freezes well.
This video has some helpful instructions and photos if you’re uncertain how to begin this task. I am blessed to have a husband that is quite comfortable in the kitchen, and he made quick work of this most recent pumpkin prep.
You want the barley to be covered with broth/stock while it simmers. This necessitates the use of a deep – rather than wide – pan. If you’re having a hard time getting it to the al dente stage, cover it, but don’t forget to stir frequently.
Remember to use medium cook barley. You can also use freekeh (I have successfully) or other whole grain. I’m sure it would be delicious with arborio as well. The process is the same. You will need to adjust the amount of liquid and the cooking time to get it to the al dente stage.
❓ FAQ
I would suggest a sugar pumpkin rather than the large pumpkins you carve for Halloween. A 3 to 4 pound pumpkin will yield several cups of roasted pumpkin cubes, and this recipe requires about 2 cups.
Many markets have cubed butternut squash, and they’re an excellent alternative. The risotto will still take 40-50 minutes, but you won’t have the prep time involved in breaking down the pumpkin.
If you just can’t handle bleu (blue) cheese, feta isn’t a great substitute. Try a sharp cheddar or gouda (not smoked).

🍷 Pairing Suggestions
A dry French rosé is perfect with this dish… especially in McAllen where the daytime highs are still hitting 90° and higher. This is not “pink wine!” This is a beautiful, complex, bone-dry rosé not to be mistaken for white zinfandel. Lol. Good rosés can be hard to find. Try a full-bodied, rich chardonnay or viognier like Lawrence Dunham Vineyards Viognier.
I love craft beer too, and I would probably reach for a Belgian with this earthy, robust risotto. Belgian “weirdness” would definitely complement this dish. For the money, I’ve found Real Ale’s Devil’s Backbone (Belgian tripel) to be a solid choice. Whatever your chosen beverage, I hope you’ll give Pumpkin Barley Risotto a try! Fall isn’t just for pumpkin pies and lattés anymore. 🙂


Pumpkin Barley Risotto
Equipment
- Wusthof Classic IKON 7" Santoku Knife
- Anolon Nouvelle Copper Hard-Anodized Nonstick 4-Quart Risotto Pan
Ingredients
Sage Pesto
- ½ cup fresh sage leaves
- 2 tablespoons walnuts - toasted
- ½ cup extra virgin olive oil
- 3 cloves garlic - minced
- 2 tablespoons grated parmesan or romano
Risotto
- 2 cups pumpkin - cubed*
- a drizzle of olive oil
- sea salt/ground pepper
- 4 to 4 ½ cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 shallot or 1/4 cup red onion - finely chopped
- 1 teaspoon minced garlic - about 2-3 cloves
- 1 cup medium or hulless barley*
- 1 teaspoon thyme leaves
- ¼ cup dry sherry or 1/2 cup dry white wine*
- 1 ounce bleu cheese - crumbled*
- 4 eggs - poached or basted
- sage pesto
- Italian flat leaf parsley - chopped (to garnish)
Instructions
Sage Pesto
- Combine sage, walnuts, olive oil, and garlic in the bowl of a small food processor. Pulse until thoroughly combined. Add cheese. Pulse a few more times. Scrape into a squeeze bottle* or other container, and set aside.
Risotto
- Preheat oven to 400 degrees (375 convection roast). Break down the pumpkin. Click How to Break Down a Pumpkin if you need help!
- Toss the pumpkin cubes with a generous drizzle of olive oil, salt, and pepper.
- Roast 30 to 45 minutes until tender and edges are beginning to brown nicely. While pumpkin roasts, start the risotto.
- To a medium saucepan, bring broth/stock to a simmer.
- To a dutch oven on medium-high heat, add olive oil, shallot or onion, and garlic. Heat until fragrant, and onion is softening.
- Add barley and thyme. Stir to combine. Cook 3-4 minutes until barley just begins to brown. De-glaze the pan with the sherry or wine.
- When most of the liquid is absorbed, begin to add broth/stock by the ladle full. If you are using medium cook barley, the cooking process takes about 45 minutes. You may want to lower the heat some, and continue to add broth as it is absorbed. The mixture should simmer rather than boil. it requires regular stirring to ensure that all the barley is in contact with the liquid most of the time.
- When your risotto has been cooking about 40 minutes, begin to taste for doneness. You want al dente, not soft. If you overcook the barley, your risotto will be mushy.
- When the barley is just barely tender, stir in the roasted pumpkin cubes and the crumbled bleu cheese. Cover and remove from heat while you prepare your eggs.
- Cook 1 egg per serving according to your preferred method. You will want a runny yolk for this dish!
To Serve
- In a shallow bowl or plate, place one fourth of the risotto. Make a "well." Drop in your egg. Drizzle with the sage pesto, and garnish with the fresh, chopped parsley. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I’m always looking for ways to add interest to weekday meals for my family and serving up a barley risotto is a great way to do that in itself. However, coupled with that pesto, the pumpkin and the runny egg – all that flavour and texture! Thanks for this amazing recipe.
At which point do you add the pumpkin?
My apologies Alyssa! Even with my husband helping me proofread my recipes, I occasionally miss something. I appreciate you taking time to write. The pumpkin gets folded in with the bleu cheese at the very end.
This looks delicious…just perfect for a comforting dinner on a cold night.
Most definitely! Thanks Wajeeha 🙂
This sounds like an incredibly homey dish! I love the idea of using barley for the risotto, we always use arborio rice and might have to give this a try the next time we make it!
The barley risotto is more rustic and less refined than arborio, but the texture works so well with the other ingredients… Thanks Rebecca!
This sage pesto sounds divine, and I love the idea of adding a poached egg!
Thanks Lucy!
This sage pesto sounds amazing! I’ve never had a poached egg on top of risotto, but I bet it’s wonderful.
I think poached eggs are such a versatile addition to many dishes, and the flavors work well together!
I love the flavor and texture of this risotto! Fantastic idea; thanks for sharing!
It really is a good combination! Thanks Dan 🙂
I have a whole bunch of sage but never thought of making a sage pesto. That sounds great and especially with this pumpkin risotto. Barley in place of rice sounds very interesting. A wonderfully creative recipe Tamara!
I guess I’ve had a lot of time to be creative lately… Since I really don’t know a soul here! I’ve always loved to cook with fresh sage this time of year, but it really isn’t used much in recipes. Let me know what you think if you give it a try 🙂 Thanks for being such an encouragement MJ!