Orzo perlato con zucca, salvia, cipolle caramellate e nocciole (pearl barley risotto with butternut squash, sage, caramelised onions and hazelnuts)
Prep time
Cook time
Total time
Categories: Vegetarian*use vegetable stock, Gluten free*substitute risotto rice for pearl barley, Dairy free*substitute olive oil for butter and eliminate cheese and cream, Season: autumn/winter
This dish combines some of the best autumn has to offer: hazelnuts, butternut squash, sage and pearl barley. The crunch of the hazelnut offers contrast to the soft, sweet roasted butternut squash, the gooey caramelised onions, the chewy pearl barley which pop in your mouth and the crispy fried sage leaves. The browned butter echoes the nuttiness of the hazelnuts. Not only is this dish delicious but it is also versatile as it is naturally vegetarian without even trying to be by just using vegetable stock instead of chicken. Risotto rice can substitute the pearl barley to make it gluten free. Vegans can also substitute the butter for olive oil and eliminate the cheese and cream without detracting from the original flavours. This dish is also the perfect vegetarian dish for Thanksgiving.
This dish combines some of the best autumn has to offer: hazelnuts, butternut squash, sage and pearl barley. The crunch of the hazelnut offers contrast to the soft, sweet roasted butternut squash, the gooey caramelised onions, the chewy pearl barley which pop in your mouth and the crispy fried sage leaves. The browned butter echoes the nuttiness of the hazelnuts. Not only is this dish delicious but it is also versatile as it is naturally vegetarian without even trying to be by just using vegetable stock instead of chicken. Risotto rice can substitute the pearl barley to make it gluten free. Vegans can also substitute the butter for olive oil and eliminate the cheese and cream without detracting from the original flavours. This dish is also the perfect vegetarian dish for Thanksgiving.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Modern
Serves: 4
Ingredients
- 1 kilo pumpkin or butternut squash, skin and seeds removed and diced 1.5 cm cubes
- 8 sage leaves
- 60 mlsextra-virgin olive oil
- 75 grams hazelnuts, skinned
- 1 shallot, peeled, ends removed and finely sliced
- 60 grams butter
- 500 mls chicken stock
- 320 gms pearl barley, rinsed
- 30 mls single cream
- 20 gms Parmigiano-Reggiano cheese
- Sea salt
- Black pepper, freshly ground
Instructions
- Heat the oven to 180C. Place the pumpkin on a sheet pan and toss with the 50 mls (3 tablespoons) olive oil, 3 sage leaves, salt and pepper.
- Bake until the pumpkin can be easily pierced with a fork and is tender, about 30 minutes.
- Meanwhile, toast the hazelnuts on a separate pan in the oven until golden, about 5 minutes. When cool, cut in half.
- Place the shallots and 10 mls (2 teaspoons) of olive oil in a small frying pan over low heat.
- Stir occasionally until soft, about 5 minutes. Add 10 gms of butter and cook for 2 minutes.
- Add 100 mls of chicken stock and cook until the liquid evaporates and the mixture is sticky.
- Place the pearl barley and remaining chicken stock in a saucepan and cover. Cook for 1 hour until tender, adding hot water if necessary.
- Stir in the single cream.
- Stir in the pumpkin.
- Stir in Parmigiano-Reggiano.
- In a small frying pan, heat the remaining 50 gms of butter with 5 sage leaves until melted and the sage wilts, about 3 minutes.
- Pour over the pearl barley mixture and stir to combine.
- Serve with the hazelnuts sprinkled over the top and dot with the caramelized shallots.
Notes
If you substitute risotto rice for pearl barley, the cooking time needs to be reduced and the stock needs to be added gradually, use the same cooking method for the rice as illustrated in this recipe.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/orzo-perlato-con-zucca-salvia-cipolle-caramellate-e-nocciole-pearl-barley-risotto-with-butternut-squash-sage-caramelised-onions-and-hazelnuts/