Orzotto: Barley Risotto

Name: Orzotto: Barley Risotto
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4
Cuisine: Italian
Ingredients: 360 g Pearled barley; 120 g Mushrooms; 25 g Onion; 6 g Parsley; 130 g Peas; ½ tsp Black pepper; 720 g Water; 10 g Salt; 10 g Extra virgin olive oil

A creamy baked barley risotto with mushrooms, peas, and fresh herbs. A wholesome, flavourful alternative to traditional risotto.

Preparation Time:

15 min

Cooking:

16 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Diet:

Ingredients

360 g Pearled barley

120 g Mushrooms

25 g Onion

6 g Parsley

130 g Peas

½ tsp Black pepper

720 g Water

10 g Salt

10 g Extra virgin olive oil

Proceedings

Clean and trim the mushrooms, then dice them into cubes of about 1 cm.
Finely chop the onion and parsley.
Place all the ingredients in a Pyrex dish except the water. Bring the water to a boil and pour it over the ingredients.

Mix well, then cover the baking dish with aluminum foil, making sure it’s sealed tightly along the edges.

Bake the dish on the third oven rack using the Fan mode at 200°C for 16 minutes.

Once cooked, if desired, stir in butter and Parmesan cheese for creaminess, or simply finish with extra virgin olive oil.
Mix well before serving.

Clean and trim the mushrooms, then dice them into cubes of about 1 cm.
Finely chop the onion and parsley.
Place all the ingredients in a Pyrex dish except the water. Bring the water to a boil and pour it over the ingredients.

Mix well, then cover the baking dish with aluminum foil, making sure it’s sealed tightly along the edges.

Place the Pyrex dish on the third oven rack and select Smart Cooking > Pasta and Baked Goods > Pasta/First Courses > Risotto

Once cooked, if desired, stir in butter and Parmesan cheese for creaminess, or simply finish with extra virgin olive oil.
Mix well before serving.

Mix well, then cover the baking dish with aluminum foil, making sure it’s sealed tightly along the edges.

Place the dish on the third rack and bake using the Fan + Steam mode (25% steam) at 200°C for 16 minutes.

Once cooked, if desired, stir in butter and Parmesan cheese for creaminess, or simply finish with extra virgin olive oil.
Mix well before serving.

Mix well, then cover the baking dish with aluminum foil, making sure it’s sealed tightly along the edges.

Bake on the third rack using Fan + Microwave mode (200W microwave power) at 200°C for 16 minutes.

Once cooked, if desired, stir in butter and Parmesan cheese for creaminess, or simply finish with extra virgin olive oil.
Mix well before serving.

Orzotto: Barley Risotto

Ingredients

Proceedings

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