Orzotto with Zucchini and Squash Blossoms

The orzotto with zucchini and squash blossoms is a perfect dish for those who love delicate yet rich flavors. Here is the recipe you could follow:

Ingredients

• 200 g of pearled barley
• 2 zucchinis
• 8-10 squash blossoms
• Half a white onion
• Vegetable broth as needed
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper as needed

Preparation

1. Start by sautéing the finely chopped onion in a pan with a stream of extra virgin olive oil until it becomes translucent.
2. Add the pearled barley and let it toast for a couple of minutes.
3. Begin to add the vegetable broth little by little, as you would with a risotto, allowing the barley to absorb the liquid before adding more.
4. In the meantime, cut the zucchinis into small cubes and add them to the orzotto when it is halfway through cooking.
5. Clean the squash blossoms by removing the central pistil and cut them into strips, then add them to the orzotto towards the end of cooking.
6. Continue to add broth and cook until the barley is al dente and the liquid has been absorbed. Season with salt and pepper to your taste.
7. At the end of the cooking, turn off the heat and add the Parmesan, mixing well until it has melted with the orzotto creating a creamy mixture.

Fun facts

The orzotto is a variation of the better-known risotto, typical of Italian cuisine, in which rice is replaced with barley. This grain, besides having an excellent creamy texture when cooked in this way, also adds a rustic touch and a light hint of hazelnut to the dish.

Enjoy your meal!