Pearl Barley Orzotto With Pumpkin, Pancetta, Fetta & Rosemary

In a large saucepan, sauté the onion, garlic and bacon in olive oil until soft.

Add the pearl barley and cook over a low heat, stirring constantly for 5 minutes until the barley smells “nutty”.

Add the hot chicken stock 1 cup at a time, allowing the liquid to be absorbed before adding another cup.

Once the barley is tender, gently stir in the pumpkin, rosemary, butter and parmesan and season with salt and pepper.

Serve in bowls with fetta crumbled over the top.