Perlotto with pumpkin
4 servings
45 minutes
Pearlotto with pumpkin is an original variation of classic risotto, using pearl barley instead of rice. The dish originates from European cuisine and draws inspiration from Italian traditions. Tender pieces of pumpkin add natural sweetness and a velvety texture to the pearlotto, while a fragrant mix of fennel, garlic, and onion enhances its flavor. Olive oil and parmesan add richness, making each spoonful warm and cozy. It is perfect for the autumn season when pumpkin is at its peak tenderness and sweetness. Pearlotto can be served as a standalone dish or as a side to meat and fish, with its creamy consistency and rich taste making it a versatile choice for family dinners.
1
Peel the pumpkin from the skin and seeds and cut it into 1x1 cm pieces.
- Pumpkin: 500 g
2
Clean and finely chop the leek and onion.
- Red onion: 2 pieces
- Leek: 1 stem
3
Peel the garlic cloves, cut them in half lengthwise, and crush them with the flat side of a knife.
- Garlic: 1 head
4
Heat olive oil in a large thick-bottomed pan and sauté fennel seeds for 1 minute, stirring constantly. Add bay leaf, garlic, leek, and onion and sauté until the onion starts to turn golden.
- Fennel seeds: 30 g
- Bay leaf: 2 pieces
- Garlic: 1 head
- Leek: 1 stem
- Red onion: 2 pieces
5
Add pumpkin, season with pepper, and fry for 2 minutes over medium heat, stirring constantly.
- Pumpkin: 500 g
- Ground black pepper: 5 g
6
Pour the pearl barley into the pan and stir for 1 minute, then add salt and stir again.
- Pearl barley: 300 g
- Coarse salt: 10 g
7
Pour in 1 liter of preheated broth. Stirring thoroughly, bring to a boil. Reduce the heat, cover, and simmer on low for 10 minutes, then continue cooking like regular risotto, adding half a cup of hot vegetable broth every 3-4 minutes until the pearl barley is soft.
- Olive oil: 50 ml
8
Sprinkle with parmesan, add spices to taste, and serve immediately.
- Parmesan cheese: 150 g
- Ground black pepper: 5 g