Orzotto

4 servings

45 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 367.6
• Proteins: 9g
• Fats: 16.4g
• Carbohydrates: 50.6g

Ingredients

• Pearl barley: 175 g
• Zucchini: 1 pc
• Carrot: 1 pc
• Tomato paste: 100 g
• Eggplants: 1 pc
• Sweet pepper: 0.5 pc
• Onion: 1 head
• Vegetable broth: 1 l
• Celery root: 100 g
• Olive oil: 3 tbsp
• Parsley: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the pearl 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 pearl barley and a little broth to the vegetables, adding more as the barley absorbs it (like in risotto).

   Required ingredients:

   • Pearl barley: 175 g
   • Onion: 1 head
   • Carrot: 1 piece
   • Vegetable broth: 1 l
   • Olive oil: 3 tablespoons

2. Add tomato paste, eggplant, celery, and zucchini to the pearl barley and simmer for 30 minutes, stirring occasionally and adding broth. Before the risotto is almost ready, season with salt and pepper to taste.

   Required ingredients:

   • Tomato paste: 100 g
   • Eggplants: 1 piece
   • Celery root: 100 g
   • Zucchini: 1 piece
   • Vegetable broth: 1 l
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Serve the dish immediately when ready or in a cold state.