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Pearl barley risotto or orzotto with red wine, mushrooms and sweet green peas.
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Vegetarian Mushroom Pearl Barley Risotto Recipe (Orzotto)

An Orzotto is a Northern Italian recipe that is essentially a pearl barley risotto. This is a mushroom orzotto that gets a deep flavour from the use of red wine, which is balanced by sweet garden peas!
Course Main Course
Cuisine Anglo Italian
Keyword barley risotto, mushroom barley risotto, orzotto, pearl barley risotto
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 2 Servings
Calories 645kcal
Author Brian Jones

Ingredients

  • 125 g Pearl Barley ⅔ Cup
  • 650 ml Hot Vegetable Stock 2¾ Cups
  • 200 g Small Mushrooms 2-2½ Cups
  • 100 g Onion ⅔ Cup
  • 6 Garlic Cloves
  • 2 tablespoon Olive Oil
  • 175 ml Red Wine ¾ Cup
  • 35 g Butter 2 tablespoon
  • 50 g Pecorino Cheese ½ Cup
  • 150 g Peas 1 Cup
  • 1 Pinch Salt

Instructions

  • Cut the mushrooms in half; if they are larger, cut them into quarters.
  • Cut the onion in half, peel it and cut it into a 3-4mm (⅛") dice.
  • Peel the garlic and dice it as finely as you can.
  • Heat a 25cm or 10" frying pan over a high heat and add half of the cooking oil.
    Add the mushrooms and a generous pinch of sea salt and fry until golden brown, then remove the mushrooms and reduce the heat under the pan to medium.
    Pearl Barley Risotto process shots 3 of 19
  • Pour in the remaining oil, add the onion and cook for 5 minutes; the aim is to soften the onions but not colour them.
    Pearl Barley Risotto process shots 5 of 19
  • Throw in the garlic and cook for 1 more minute.
    Pearl Barley Risotto process shots 7 of 19
  • Add the pearl barley and toast in the oil for 2-3 minutes, stirring often to prevent the garlic from burning.
    Pearl Barley Risotto process shots 9 of 19
  • Increase the heat a little and pour in the red wine and stir until it has all been absorbed/evaporated.
    Pearl Barley Risotto process shots 11 of 19
  • Return the mushrooms to the barley, along with the stock, turn the heat down to medium and then cook for 35-40 minutes or until almost all of the stock has disappeared; the barley should now be cooked.
    If the barley is not cooked, add a splash of stock and cook for another 5 minutes.
    Pearl Barley Risotto process shots 14 of 19
  • If you are using frozen peas defrost them by running them under cold water for 3-4 minutes.
  • Grate the pecorino cheese.
  • Add in the peas, pecorino cheese and butter, then cover with a lid, turn the heat off and allow to sit for 3-4 minutes, then stir and serve.
    Pearl Barley Risotto process shots 17 of 19

Video

Nutrition

Serving: 1 | Calories: 645kcal | Carbohydrates: 52g | Protein: 17g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1492mg | Fiber: 10g | Sugar: 12g
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