Orzotto with Red Pepper

Orzotto is made from Pearl Barley and is a bit like a risotto (only with barley instead of rice)... Is actually delicious despite sounding very very healthy (which it is). Billed as being fabulous for your digestion etc, it is a great supper ingredient because it is so self sufficient cooking wise - you literally just leave it alone to do its thing...


  • 200g Pearl Barley
  • 600g Hot Vegetable or Chicken Stock
  • 1 Onion
  • 1 Red Pepper
  • 2 Cloves Garlic
  • Glass Vermouth

Chop and fry an Onion and a Red Pepper gently in some Olive Oil (both are best chopped into quite small pieces, around 5mm square maybe?!)

When the Onion is soft and golden – add some garlic for a few minutes

Add 200g of Pearl Barley to the pan, and stir to coat in the Olive Oil (add a dash if you need to)

Add a glass of Vermouth (or White Wine) to the pan, and cook off the alcohol

Add 600ml of stock and simmer with the lid on for 20 – 30 minutes

The Orzotto is cooked when it still has a little bite, but tastes cooked; al dente (you can add liquid half way through cooking and give it a stir if it’s looking dry at all; alternatively cook off any extra liquid if you need to – it should look like Risotto, moist but not too wet!)

This is great served with a Steak, cooked rare and sliced thinly… also a Rocket Salad, or a Spinach Salad…


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