Vegetarian mains
Carrot orzotto with pesto verde
Pearled barley works in the same way as risotto rice but has a nutty flavour and a more robust texture that works very well with carrots. Use risotto rice if you prefer. If vegetarian, use Pecorino rather than Parmesan.
Ingredients
- 100g butter
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 700g carrots, peeled and cut into small dice
- 2 garlic cloves, finely chopped
- 400g pearl barley
- ¼ tsp fresh nutmeg, grated
- 1½ litres veg stock
- 100g Parmesan or Pecorino, grated
- 2 tbsp pesto verde
- 2 tbsp olive oil
- salt and pepper
Method
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Step 1
Heat half the butter and all the oil in a large heavy-based pan. Add the onion and gently fry for 2 minutes. Add the carrots and garlic and fry for 10 minutes. Add the barley and nutmeg, stirring for 2 minutes.
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Step 2
Meanwhile, separately heat the stock to simmering point. Gradually add the stock to the barley pan, a ladle at a time, until the liquid evaporates.
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Step 3
Stir constantly for about 25-30 minutes until the barley is cooked.
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Step 4
Season, stir in the cheese and remaining butter. Mix the pesto and olive oil together and drizzle over the orzotto to serve.
