Since falling in love with silverbeet a few months ago now, it is not unusual for a bunch to find its way into my trolley during a supermarket wander. Generally inexpensive, brimming with nutrients, its no surprise that it is one of my favourite vegetables at the moment. While I tend to stir it through a warm salad or stir-fry, I decided to get a little creative with my latest bunch. I also had a small pumpkin from leftover from our vegetable box, and was quite intrigued ‘silverbeet + pumpkin’, typed into a search engine, returned the most delightful sounding silverbeet and pumpkin risotto. But not just any risotto, a pearl barley risotto. You can find the recipe I followed here. Like all good risottos, this one took time. I started by steaming the pumpkin, then processing it into a puree. Meanwhile, I sautéed sliced leek and garlic until soft, then added the white wine – letting it cook until it was evaporated. Then in went the pearl barley, and unlike regular risotto, I added all the stock at once. Lid on, and let the mixture slowly bubble away for a good 40 minutes or so. To finish, I added the pumpkin puree, frozen peas and, of course, the shredded silverbeet leaves. Finished with a good amount of grated parmesan, and we had ourselves quite the winter warmer meal. I really enjoyed this dinner. Hearty, flavoursome, and pretty damn healthy. A nice ‘take’ on a classic, that even the little Miss gobbled up with gusto. A winner all round! What about you? Do you have a favourite vegetable at the moment?