Roasted Pumpkin and Barley Risotto

Ingredients: 1 cup barley,2 teaspoons butter,4 cups of chicken stock,2 teaspoons cumin powder,1/2 teaspoon dried thyme,2 teaspoons fresh mint,2 cloves to garlic, minced,big chunk of ginger. minced,1 small onion, diced finely,1 teaspoon oregano,1/2 teaspoon pink peppercorns,1 cup pumpkin puree,salt and pepper to taste,2 teaspoons sour cream,1 teaspoon Worcestershire sauce
Instructions:

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.

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