pumpkin barley with almonds and rosemary it is a different way to taste pumpkin, instead of the more classic risotto. A game of textures and scents for one easy recipe, suitable to be consumed with the family or for one dinner with friends.
Ingrediants
- 280 g of pearl barley
- 400 g of pumpkin cooked in the oven
- 60 g of grated cheese
- vegetable broth
- a sprig of fresh rosemary
- sliced almonds
- black pepper
- salt
How to prepare: Pumpkin barley with almonds and rosemary
Would you like to bring a first seasonal dish, healthy and genuine, enhancing a must-have ingredient such as pumpkin, but which is not the classic risotto? Bet on this pumpkin barley with almonds and rosemary, an original dish from easy recipe.
Pumpkin, with its creaminess, is the perfect ingredient for preparing first courses not only based on rice, but also on other cereals. Whether you choose to steam it, sauté it or bake it, its orange pulp will make every recipe irresistible and envelop the beans with its velvety texture.
In this case we started with a baked pumpkin, from which to obtain the pulp and make it creamy with a fork. To then combine it withbarley, to be prepared with the same technique as a risotto: then toasting it in the pot and then cooking it with the vegetable broth, to be made with celery, carrot and onion. By removing the passage of the creaming with the parmesan or grated parmesan, this dish becomes a vegetarian recipe.
orzotto is a more common preparation in Northern Italy, which however goes perfectly with any ingredient, even with those that recall the South, such as barley with tomato and burrata. Almonds give the crunchy touch and rosemary the fragrant note, for a perfect recipe both in the family and for a dinner with friends.
OTHER TASTY RECIPES: Orzotto with mushrooms, cheese and saffron, Orzotto with radicchio, gorgonzola and walnuts, Orzotto with feta
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
40 min
- Portions
-
4
- Total time
-
30 min
How to prepare: Pumpkin barley with almonds and rosemary
Making this pumpkin barley with almonds and rosemary is simple. First, extract the pulp from the pumpkin, put it in a bowl and work it with a fork to make it creamy. Put two tablespoons of extra virgin olive oil in a pan and add the barley, making it toast for a few minutes.
Add a few ladles of broth, let it absorb and then add the pumpkin pulp. Add the broth again and let it cook for the necessary time (it will take about 30-35 minutes). Add the chopped rosemary towards the end of cooking. While the barley is cooking, toast the almonds in a saucepan, without adding fat, until golden.
Off the heat, stir in the grated cheese and season with salt if needed. Let it settle for a few minutes. Serve pumpkin barley with almonds and rosemary on serving plates garnishing each with toasted sliced almonds and a sprinkling of ground pepper.
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