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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