Orzotto
4 servings
45 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories367.6kcal
Proteins9grams
Fats16.4grams
Carbohydrates50.6grams
Pearl barley
175
g
Courgette
1
pc
Carrot
1
pc
Tomato paste
100
g
Eggplant
1
pc
Bell pepper
0.5
pc
Onion
1
head
Celeriac
100
g
Olive oil
3
tbsp
Parsley
to taste
Salt
to taste
Ground black pepper
to taste
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).
- 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.
- Tomato paste: 100 g
- Eggplant: 1 piece
- Celeriac: 100 g
- Courgette: 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.
