Best Orzotto Con Zucca Barley Pumpkin Risotto Recipes

ORZOTTO CON ZUCCA (BARLEY & PUMPKIN RISOTTO)

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.

BUTTERNUT SQUASH AND BARLEY RISOTTO

Steps:

• In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
• Heat oil in a medium sized pot over medium heat.
• Add onion and sauté until tender.
• Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
• Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
• Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
• Cook barley until tender but still firm, about 35-40 minutes.
• Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.

CURRIED PUMPKIN RISOTTO

Steps:

• Melt butter in large sauce pot.
• Add shallots and red pepper.
• Saute until red pepper begins to soften, about 4 minutes.
• Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat.
• Keep warm.
• Add rice to red pepper mixture, cook for 2 minutes, stirring constantly.
• Add wine, stirring until liquid is almost gone.
• Add cumin and curry powder, stirring through until well blended.
• Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time.
• Stir until liquid is almost gone, then add the next 1/2 cup.
• Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like.
• This can take about 20 to 30 minutes.
• When just a small bit of the last addition of broth is left, add evaporated milk, stirring to blend, and continue to cook for about 3 more minutes, stirring constantly.
• Remove from heat and add toasted pine nuts.
• Mix through and serve.

BARLEY RISOTTO

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

HAM, ZUCCHINI & PUMPKIN RISOTTO

Steps:

• In a large saucepan, melt 2 tablespoons butter over medium-low heat.
• Add onion and garlic and cook for 2-3 minutes until onion has softened.
• Add the wine and cook until the liquid is reduced by half.
• This should take 3-5 minutes.
• Add rice, salt pepper and ham and stir to coat evenly.
• Add 2 cups of stock and stir over medium heat until absorbed.
• This should take 5-6 minutes.
• Stir in pumpkin and zucchini.
• Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
• This should take 15-18 minutes from the time you add first stock.
• Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.

PUMPKIN RISOTTO

Steps:

• Heat butter and oil together in a large saucepan or frypan.
• Gently cook the onion and garlic.
• Add the rice and cook, stirring until the rice is coated in the oil mix.
• Cook this about 1 minute.
• Stir in the pumpkin and mushrooms.
• Pour over 1 cup of the hot stock.
• Cook, stirring often until the liquid is almost all absorbed.
• You don't want the liquid to be boiling in with the rice, just a gentle simmer.
• Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
• This takes about 20 minutes.
• You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
• Stir in the parmesan cheese,seasoning and parsley.
• It will go lovely and sticky with the cheese.
• Serve immediately.