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orzotto con zucca barley pumpkin risotto


this is a matthew ford recipe from the guardian's weekend magazine. using barley makes a nice change from rice and it's good for you as well. if you want you can also add sautéed mushrooms or shredded meat. i often use butternut squash instead of pumpkin as it's more widely available here.


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  • Carbohydrates: 248.7
  • Fats: 14.0
  • Dietary Fiber: 9.0
  • Minerals: 6.0
  • Proteins: 17.0
  • Vitamins: 26.0
  • Water: 11.0


  1. Bring the stock to the boil in a large pan
  2. Add the barley and simmer until done
  3. About 40 minutes
  4. If you want you can add some chopped mushrooms to this for the last 5-10 minutes
  5. Microwave
  6. Boil or roast the pumpkin until soft
  7. I usually roast mine with a few sprigs of thyme for extra flavour
  8. Put the cooked pumpkin together with the butter into a blender and process to a puree
  9. Season to taste with salt and pepper
  10. Add the puree to the barley and season again with salt and pepper
  11. "just before serving mix the parmesan into the risotto"
  12. Serve hot with fresh crusty bread

Step 9

Total Time in Minute 60

Ingredients Count 7

cooking orzotto con zucca  barley   pumpkin risotto

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Vegetable stock



Parmesan cheese


Fresh ground black pepper

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