Mushroom and Parmesan orzotto
Pearl barley cooked like a risotto with mushrooms, Parmesan and stock.
55minPrep 15minCooking 40min 4 servings🟢 EasyINDUCTIONVegetarian
B
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Sauté the mushrooms over fairly high heat until browned, then set aside.
- 2
Sweat the onion in the oil, add the barley and stir for 2 minutes.
- 3
Gradually add the hot stock, maintaining a steady simmer until the barley is tender.
🌡 95°C⏱ 35 min🔧 casserole induction - 4
Stir in the mushrooms, butter and Parmesan off the heat.
Frequently asked questions
Should the barley remain slightly firm?â–ľ
Yes, it naturally retains more bite than risotto rice, even when thoroughly cooked.
How should this recipe be stored?â–ľ
Refrigerate leftovers promptly in an airtight container and reheat them thoroughly when appropriate for the recipe.
