Riverford Wicked Leeks
Carrot orzotto with pesto verde recipe image

Print Carrot orzotto with pesto verde

Pearled barley works in the same way as risotto rice but has a nutty flavour and a more robust texture that works very well with carrots. Use risotto rice if you prefer. If vegetarian, use Pecorino rather than Parmesan.


  • 100g butter
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 700g carrots, peeled & 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 & pepper


  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.
  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.
  3. Stir constantly for about 25-30 minutes until the barley is cooked.
  4. Season, stir in the cheese and remaining butter. Mix the pesto and olive oil together and drizzle over the orzotto to serve.
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