Rolled Barley and Pumpkin Risotto with Walnuts and Grapes

For the rolled barley-pumpkin risotto with walnuts and grapes, first finely dice the shallots, garlic and pumpkin and sauté in a saucepan with the rolled barley and 2 tablespoons of sunflower oil, pour in the soup and simmer for about 30 minutes, stirring constantly, season with salt.

Cut the savoy cabbage into coarse pieces, halve the grapes, stir both into the risotto, arrange on four plates and garnish the rolled barley-pumpkin risotto with walnuts and grapes with the walnuts and the garden cress.

Preparation Tip:

Super plus: fiber for healthy teeth

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