Orzotto
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Pearl barley - 6.2 oz
- Courgette - 1 piece
- Carrot - 1 piece
- Passata Tomato Sauce - 3.5 oz
- Eggplants - 1 piece
- Orange Bell Peppers - ½ piece
- Onion - 1 head
- Chicken Broth - 1 qt
- Celery salt - 3.5 oz
- Olive Oil - 3 tablespoons
- Parsley - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the barley. Bring the broth to a boil. In a deep skillet, sauté the onion in olive oil until soft, then add grated or finely diced carrot. Add the barley and a bit of broth. Add more broth as the barley absorbs it (like in risotto).
Step 2
Add tomato paste, eggplant, celery, and zucchini to the barley and simmer for about 30 minutes, stirring occasionally and adding broth. Before the orzotto is almost ready, season it with salt and pepper to taste.
Step 3
Serve the dish immediately after cooking or cold.
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