Free Recipe 2 – Starter: Spiced Pumpkin Barley Risotto, with Trewithen Clotted Cream served with Heritage Beetroot Crisps

Clotted_Christmas_Booklet_CoverStarter: Spiced Pumpkin Barley Risotto, with Trewithen Clotted Cream served with Heritage Beetroot Crisps

Serves 4


Barley base

  • 300g organic pearled barley
  • 30g finely diced onion
  • 30g finely diced celery
  • 30g finely diced carrot
  • 1 garlic clove, finely chopped
  • 100ml good quality white wine
  • 1Ltr warm homemade vegetable stock or water

Spiced pumpkin or squash puree

  • 300g peeled pumpkin or squash
  • 25g cold Trewithen butter
  • ½ tsp each: coriander seeds, fennel seeds, cumin seeds, chilli flakes, paprika
  • 1 clove garlic, halved
  • Olive oil
  • Sea salt
  • Black pepper

Heritage beetroot crisps

  • 1 of each candy, golden, red and white beetroot
  • Cornish sea salt
  • Sugar
  • Oil for deep frying

To finish

  • 10g very cold Trewithen butter, cubed
  • 1tsp Trewithen clotted cream
  • 50g strong Cornish cheddar or any strong hard cow’s cheese


  • Chop pumpkin into 1cm cubes, place in a roasting tray with the garlic, seeds and spices. Drizzle with olive oil and mix together by hand. Season with sea salt and pepper.
  • Cover tray with tin foil and roast for 15 mins at 180°C until pumpkin/squash iscooked. Remove foil and roast for a further 5-8 mins until caramelised.
  • Remove and blitz in a food processor with cold butter until a rough paste is achieved, season (if desired). Set aside.
  • Using a very sharp knife, or preferably a Mandolin, thinly slice the beetroot and deep fry on 130°C until crisp. Remove to a tray lined with kitchen towel and sprinkle with sea salt and sugar.
  • In a large saucepan, sweat the onion, celery and carrot in butter for 2 mins, then add the garlic. Cook until the veg is softened but not coloured. Add barley and gently fry for 3 mins.
  • Add white wine and keep stirring until the wine has almost evaporated.
  • Stirring continuously, add the stock to the pan one ladle at a time until all the stock has been absorbed by the barley and is cooked. Stir in your pumpkin puree and heat through.
  • Remove your risotto from the heat and add the cold butter, cheese and clotted cream. Stir once, then place a lid over the
  • top and leave off the heat for one minute.
  • Serve in bowls and garnish with the beetroot crisps.
  • “I like to use barley as a replacement for rice. It’s brilliant as a base for risotto or rice pudding (we make our own spiced pearled barley milk pudding here at The Hop Store). It has a unique texture and slightly nutty flavour. The addition of Trewithen Clotted Cream at the end of this dish really enriches and enhances the lovely creamy texture of the risotto.”

Hop Store Restaurant Head Chef, Jack Botha

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