Orzotto with Cream and Zucchini Flowers

Orzotto with cream and zucchini flowers is a tasty dish that combines the creaminess of risotto with orzotto, using pearled barley as the main ingredient, along with the delicate sweetness of zucchini flowers. Here is a basic recipe to prepare this delicious dish.

Ingredients

• 200 g of pearled barley
• 1 small white onion
• 1 clove of garlic
• 200 g of zucchini flowers
• 1 liter of vegetable broth
• 100 ml of fresh cream
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Grated Parmesan cheese as needed (optional)
• A handful of chopped fresh parsley

Preparation

1. Clean the zucchini flowers by removing the pistil inside and cut them into strips.
2. Prepare a sauté with extra virgin olive oil, finely chopped onion, and a clove of garlic.
3. Add the pearled barley to the sauté and toast for a few minutes.
4. Add the vegetable broth a little at a time, as you would for risotto, allowing the barley to absorb it before adding more broth. Continue cooking for about 20-25 minutes or until the barley becomes creamy and al dente.
5. Just before turning off the heat, add the zucchini flowers and gently stir for a few minutes.
6. Add the cream, adjust for salt and pepper, and mix until creamy.
7. If desired, you can add Parmesan cheese to make the orzotto even creamier and tastier.
8. Serve the orzotto garnished with chopped parsley.

Curiosity

Orzotto is a variation of the better-known risotto and represents an ideal recipe for those looking for alternatives to rice. The addition of zucchini flowers brings a touch of color and a delicately summer flavor to the table.

Remember that you can customize this recipe by adding other seasonal vegetables or aromatic herbs to further flavor your dish. Enjoy your meal!