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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Xaveria Hoard
[email protected]I'm a big fan of risotto, and this orzotto con zucca was a nice twist on the classic dish. The pumpkin added a lovely sweetness and the barley gave it a nice chewy texture.
Ahmad Niaz khan
[email protected]This dish was delicious! I loved the combination of the pumpkin and the barley. I'll definitely be making this again soon.
lofer alak
[email protected]I'm not sure what went wrong, but my orzotto con zucca turned out mushy. I think I might have overcooked the barley.
Amanda Daughtery
[email protected]This recipe was a great starting point, but I made a few changes to suit my own taste. I added some chopped kale and a bit of grated Parmesan cheese.
nomsa mogale
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
marten zaher
[email protected]I had some trouble getting the barley to cook evenly. I think I might have added too much liquid.
Ridge Mackenzie
[email protected]This orzotto con zucca was a bit too sweet for my taste. I think I'll try using less pumpkin next time.
Md kawsar Khan
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this dish. The flavors were well-balanced and the barley gave it a nice nutty flavor.
lukasz
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor of the barley and pumpkin.
Thomas Barton
[email protected]This recipe was easy to follow and the end result was delicious. I'll definitely be making this again.
Ahmed Afridi
[email protected]I've never had orzotto before, but I'm definitely a fan now. This dish was so creamy and flavorful. The pumpkin and barley were a great combination.
Gulbuddin Abdulsatar
[email protected]This orzotto con zucca was a delightful dish! The barley was cooked perfectly, and the pumpkin added a lovely sweetness. I especially appreciated the addition of the sage, which gave the dish a nice earthy flavor.