Empty My Fridge
Risotto in Just 20 Minutes (Orzotto)! | Chef Jean-Pierre
Ingredients
- Pearl Barley2 cups
- Chicken stock4 cups + 2 tbsp
- Butter3 tbsp
- Olive oil2 tbsp
- Shallot · finely chopped¼ cups
- Mushroom · sliced3 cups
- Sun dried tomato · finely chopped2 tbsp
- Spinach · chopped2 cups
- Zucchini · grated2
- Garlic · minced2 tsp
- Port wine2 tbsp
- Parmesan cheese · grated¼ cups
- Heavy cream2 tbsp
- Salt
- Black pepper
- Truffle oil · for garnish
Instructions
- Bring the vegetable stock to a gentle boil, add the barley and butter, then reduce the heat to low.
- Cover and cook for 10 minutes, then turn off the heat and leave covered for 5 more minutes.
- Meanwhile, heat the garlic olive oil in a pan and soften the shallots. Add the mushrooms with a pinch of salt and cook until their liquid evaporates.
- Stir in the sun-dried tomatoes, then the spinach, and cook until wilted. Add the garlic and cook until fragrant.
- Pour in the wine and stock and cook for one minute. Add the grated zucchini and squash and stir to combine.
- Fold the cooked barley into the vegetable mixture. Stir in the Parmesan, butter and cream and let it thicken slightly.
- Season with salt and pepper and serve hot, with truffle oil drizzled on top if desired.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicCheeseCreamMushroomParmesan cheeseHeavy creamShallotSpinach
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