YIELDS

4 Servings

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Pearl Barley Orzotto With Pumpkin, Pancetta, Fetta & Rosemary

Ingredients

1 cup pearl barley
1 onion, diced
1 clove garlic, sliced
200 g D’Orsogna Diced Bacon
2 tbsp olive oil
1.5 lt chicken stock, heated
750 g pumpkin, peeled, diced and roasted
100 g Persian fetta, crumbled
1 tbsp rosemary, finely chopped
2 tbsp butter
50 g Parmesan, grated

Method

“Orzotto” is made the same way you would make risotto, but uses pearl barley as the base instead of rice. It is a traditional dish from the Friuli region in Italy. If pumpkin isn’t your thing, you can add any ingredients you like to your orzotto; mushrooms, spinach, tomatoes, olives, chicken or seafood. Using barley not only makes it a very hearty meal, but because it’s a whole grain it’s very nutritious and low GI so it’s good for you as well.

1

In a large saucepan, sauté the onion, garlic and bacon in olive oil until soft.

2

Add the pearl barley and cook over a low heat, stirring constantly for 5 minutes until the barley smells “nutty”.

3

Add the hot chicken stock 1 cup at a time, allowing the liquid to be absorbed before adding another cup.

4

Once the barley is tender, gently stir in the pumpkin, rosemary, butter and parmesan and season with salt and pepper.

5

Serve in bowls with fetta crumbled over the top.

Related Products

Baked Ham

Crackling Leg Ham

Middle Bacon 750g

Streaky Bacon 750g

English Ham Quad Pack 320g

Chorizo 250g

Triple Smoked Leg Ham 100g

Double Smoked Leg Ham Quad Pack 320g

Deli Leg Ham

Natural Leg Ham 700g

Natural Range Shortcut Bacon 200g

Natural Range Premium Ham 100g

Natural Range Double Smoked Ham 100g

Turkey Quad Pack 240g

Shortcut Rindless Bacon 1KG

D’Orsogna Brothers Prosciutto 100g

D’Orsogna Brothers Antipasto 100g

D’Orsogna Brothers Pancetta Rolled 100g

D’Orsogna Brothers Capocollo 100g

D’Orsogna Brothers Cacciatora Mild 120g

D’Orsogna Brothers Chorizo 120g