ORZOTTO CON ZUCCA (BARLEY & PUMPKIN RISOTTO)
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded meat. I often use butternut squash instead of pumpkin as it's more widely available here.
Provided by -Sylvie-
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes.
- Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.
- Put the cooked pumpkin together with the butter into a blender and process to a puree.
- Season to taste with salt and pepper.
- Add the puree to the barley and season again with salt and pepper.
- Just before serving mix the parmesan into the 'risotto'.
- Serve hot with fresh crusty bread.
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Rosaura Garcia
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning. I also found the barley to be a bit too chewy.
brenda bochaberi
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the combination of barley and pumpkin. I also added some chopped sage and it really brought out the flavor of the dish. Will definitely be making this again!
utu ji
[email protected]This was a great recipe! The barley was cooked perfectly and the pumpkin added a nice sweetness. I also added some chopped bacon and it was a perfect addition. This is definitely a keeper!
Nouran Mohamed
[email protected]I'm not a big fan of barley, but I thought I'd give this recipe a try. I'm glad I did! The barley was cooked perfectly and the pumpkin added a delicious sweetness. I also added some chopped kale and it was a perfect addition. This is definitely a kee
Mdhelal Uddin
[email protected]I followed the recipe exactly and it turned out great! The barley was cooked perfectly and the pumpkin added a nice sweetness. I also added some chopped walnuts for extra texture and it was a hit with my family. Will definitely be making this again!
David Liab
[email protected]This dish was a bit too bland for my taste. I think it needed more seasoning. I also found the barley to be a bit too chewy.
Zayed BARCEL
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The barley was cooked perfectly and the pumpkin added a delicious sweetness. I also added some chopped mushrooms and it was a perfect addition. This is definitely a keeper!
wiktoria kruk
[email protected]Just made this for dinner and it was so good! The pumpkin and barley were a perfect combination, and the Parmesan cheese added a nice touch of richness. I will definitely be making this again!
Christen Ringquest
[email protected]I tried this recipe last night and it turned out great! The barley was cooked perfectly and the pumpkin added a nice sweetness. I also added some chopped kale and sausage for extra flavor and it was a hit with my family. Will definitely be making thi
BM Royel
[email protected]This orzotto con zucca was a delightful dish! The barley and pumpkin created a hearty and flavorful combination, and the addition of Parmesan cheese gave it a rich and creamy texture. I highly recommend this recipe to anyone looking for a comforting