Barley Risotto

Method

Remove the insides of the bottle gourd and cut into dices.

Dice the zucchini and yellow squash.


For the Barley Risotto:

Heat olive oil, onions, celery and leeks in a sauce pan with some garlic and saute nicely.

Then add the yellow squash, bitter gourd, zucchini, thyme, rosemary and basil.

Add the curry powder and saffron to the vegetables.

Now add the barley and keep adding the stock a little at a time to bring it all together.

Put in the cream and add the grated cheese.

Season to taste with salt and pepper.

Serve in a bowl and garnish with chives.