Barley risotto with zucchini flower cream
- Lactose Free
- Vegetarian
- Energy Kcal 431
- Carbohydrates g 49.5
- of which sugars g 5.8
- Protein g 12.9
- Fats g 20.1
- of which saturated fat g 4.9
- Fiber g 6.9
- Cholesterol mg 11
- Sodium mg 823
- Difficulty: Average
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Orzotto with zucchini blossom cream is honestly a delightful twist from Northern Italy. It is got all the comfort of classic risotto, but with this super fresh vibe. Instead of rice, this dish uses pearl barley—giving it a bit more bite and a nutty flavor that's just awesome. In places like Lombardy and Veneto, orzotto is a fall favorite. Why? Well, local pumpkins are at their best then. The Delica pumpkin, with its sweet flavor and velvety texture, is way creamier than your average pumpkin. And when mixed with tender zucchini flowers, it creates this sauce that's both rich and bright. So, every bite of this orzotto recipe feels special.
The Italian barley risotto style is really perfect for soaking up all the veggie and herb flavors. I mean, it results in a moist and silky finish that's just right for cooler weather. Really, it does. Plus, the combo of zucchini blossom cream and barley brings something unexpected, especially if you're used to regular risotto. People absolutely adore those gentle, sweet notes from the Delica pumpkin. They just melt into the creamy orzotto and complement the slightly tangy taste of the zucchini flower sauce.
This is not just any comfort food—it's the kind of dish you'll find on Italian family tables in autumn. And look, some regions like to add a bit of spice, giving it a warm kick behind all the creamy flavors. This creates a dish that feels both homey and refined. Which is great, right? For anyone wanting to explore beyond the usual zucchini blossom pasta, orzotto with zucchini flower cream sauce is a great way to bring Northern Italian style to your fall dinners. It's perfect with simple sides, letting those golden, creamy flavors take the lead. Super satisfying without being too heavy. Whether you're hosting a dinner or enjoying a quiet evening, this orzotto offers a taste of Italy's beautiful autumn harvest. For real, it does.
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- INGREDIENTS
- Orzo (240 g)
- Zucchini flowers 3 cups (100 g) -
- Garlic 2 cloves
- Extra virgin olive oil 4 tbsp (60 g)
- Fresh scallion 2 -
- Cinnamon powder 1 pinch -
- Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - grated
- White pepper to taste -
- Delica pumpkin 2 cups (500 g) - cleaned
- Vegetable broth 4 ¼ cups (1 l)
- Fine salt to taste
How to prepare Barley risotto with zucchini flower cream
To prepare the barley risotto with zucchini flower cream, first make the Vegetable broth. Empty the pumpkin of seeds and filaments inside 1, cut away the skin 2, and cut it into cubes 3.
Finely chop the spring onions 4, then heat 3 tbsps of olive oil in a saucepan, add a chopped spring onion and one peeled garlic clove 5. Let the aromas stew for 3-4 minutes, then pour the pumpkin cubes into the saucepan 6.
Cook the pumpkin for about 15 minutes or until it is soft, adding the hot broth as needed to prevent the pumpkin from drying out 7. Once cooked, remove the garlic 8, transfer the pumpkin to the blender, and add a ladle of broth 9.
Blend everything to obtain a cream 10, then flavor with cinnamon powder 11 and mix the cream 12.
Set aside and proceed to cook the barley: heat the remaining olive oil in a saucepan with the other spring onion and a peeled garlic clove 13. Also add the barley and toast for a few seconds 14, then continue cooking over moderate heat by adding the broth little by little 15.
and halfway through cooking, add the pumpkin cream 16. Follow the cooking times indicated on the package. Meanwhile, clean the zucchini flowers: first, cut off the stem and detach the leaves from the base of the flower, remove the internal pistil, spread the flower open 17, and gently brush off any soil residue. When there are a few minutes left for cooking, remove the garlic clove 18.
and add most of the cleaned zucchini flowers 19, set some aside for garnishing the dishes. When the barley is cooked, turn off the heat and stir in the grated Parmesan cheese 20, adjust the seasoning with salt and pepper if necessary. Serve the barley risotto with zucchini flower cream, garnishing the dishes with the flowers you set aside 21.