Page title and description

Vegetarian mains
Carrot orzotto with pesto verde
Ingredients
- 100g butter
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 700g carrots, peeled and cut into small dice
- 2 garlic cloves, finely chopped
- 400g pearl barley
- ¼ tsp fresh nutmeg, grated
- 1½ litres veg stock
- 100g Parmesan or Pecorino, grated
- 2 tbsp pesto verde
- 2 tbsp olive oil
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Heat half the butter and all the oil in a large heavy-based pan. Add the onion and gently fry for 2 minutes. Add the carrots and garlic and fry for 10 minutes. Add the barley and nutmeg, stirring for 2 minutes. -
Step 2
Meanwhile, separately heat the stock to simmering point. Gradually add the stock to the barley pan, a ladle at a time, until the liquid evaporates. -
Step 3
Stir constantly for about 25-30 minutes until the barley is cooked. -
Step 4
Season, stir in the cheese and remaining butter. Mix the pesto and olive oil together and drizzle over the orzotto to serve.