Barley risotto with chickpeas and pumpkin

Serves four

• Pearl barley – 320 g
• Pumpkin – 600 g
• Tin of chickpeas, drained (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
  

Nutritional information
Per serving: 448 Kcal

Environmental Impact

Per serving: 
130 grams CO₂ equivalence - carbon footprint
415 litres - water footprint

This recipe’s environmental sustainability level is: High.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

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.

The Chef’s Advice

Add herbs for more flavor, such as sage, rosemary and bay leaf 

Nutritional Advice

Legumes are a great source of protein and should be consumed throughout the week. You can cook a larger pot, and freeze individual portions.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Combining grains and pulses is a healthy and sustainable way of limiting your meat consumption without missing out on all the proteins you need.