Orzotto Con Zucca Barley Pumpkin Risotto
Warm, comforting, and undeniably exquisite, Orzotto Con Zucca, or Barley Pumpkin Risotto, is the perfect marriage of rustic ingredients and gourmet technique. This Italian-inspired dish swaps traditional arborio rice for hearty pearl barley, creating a nutty, textured base that’s both nutritious and satisfying. Tender roasted pumpkin, caramelized to perfection, blends seamlessly with creamy Parmesan cheese, fragrant sage, and a splash of dry white wine for a flavor-packed experience. Slowly simmered with low-sodium vegetable broth, this orzotto boasts a velvety consistency that rivals any classic risotto. Perfect for fall or any time you crave a soul-soothing meal, it’s a feast for the senses, ready in just under an hour. Serve it piping hot with additional Parmesan and sage to complete this elegant yet approachable dish. Ideal keywords: barley risotto, pumpkin recipes, fall comfort food, Italian-inspired dinners, healthy risotto alternative.
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Recipe Information
Ingredients
- 200 g Pearl barley
- 400 g Pumpkin (diced, peeled, and seeds removed)
- 1 liter Vegetable broth (low sodium)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 100 ml Dry white wine
- 50 g Parmesan cheese (freshly grated)
- 4 leaves Fresh sage leaves (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 200°C (400°F).
Spread the diced pumpkin on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast in the oven for 20–25 minutes, or until tender and slightly caramelized. Set aside.
In a large skillet or wide pot, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the chopped shallots and cook for 2–3 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the pearl barley, ensuring it is well coated in the oil and butter. Toast for 2–3 minutes, stirring frequently.
Pour in the white wine and allow it to simmer until mostly evaporated, about 2–3 minutes.
Reduce the heat to medium-low. Gradually ladle in the warm vegetable broth, one ladle at a time, stirring frequently and waiting for the barley to absorb most of the liquid before adding the next ladle. This step will take about 30 minutes.
Once the barley is tender with a slight chew, stir in the roasted pumpkin and chopped sage leaves. Cook for 2–3 minutes to heat through.
Turn off the heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and sage leaves, if desired.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 19.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
