Orzotto with Fennel, Pumpkin, and Pecorino Cheese
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Orzo is barley in Italian. So orzotto is like risotto, but made with barley. A healthy and delicious meal. Recipe from an Italian cookbook. Translated and personally tested by me. The authors recommend enjoying orzotto for dinner, paired with Friuli Collio Sauvignon wine.
Ingredients
- Pearl barley - 11.3 oz
- Fennel - 1 piece
- Pumpkin - 5.3 oz
- Grated Pecorino Pepato Cheese - 4.2 oz
- Rosemary - 1 sprig
- Olive Oil - 3 tablespoons
- Spanish onions - 1 head
- Chicken Broth - 2 qt
- Safflower Oil - to taste
- Salt - to taste
Step by Step guide
Step 1
Clean the fennel by removing the outer layer and core, then slice it into wedges. Peel the pumpkin, remove the seeds, and cut half into cubes.
Step 2
Chop the onion and sauté it in a pan with 2 tablespoons of olive oil. Add the fennel and sauté over high heat for 2 minutes.
Step 3
Add the diced half of the pumpkin.
Step 4
Add the barley and sauté it for 1 minute over high heat. Then simmer with broth, cooking it like risotto by adding the broth gradually and allowing it to evaporate. Add a sprig of rosemary.
Step 5
Slice the remaining half of the pumpkin into thin strips (a vegetable peeler can be used). Soak briefly in cold water, then dry, pat with a paper towel, and coat in flour.
Step 6
Fry the pumpkin strips in heated sunflower oil for 1 minute until golden and crispy.
Step 7
Add a drizzle of olive oil and grated pecorino to the orzotto.
Step 8
Serve, garnished with the pumpkin strips.
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