Skip to content

Vegetarian, Italy

Vegetable orzotto

Vegetable orzotto is an Italian dish made with pearl barley cooked like a risotto, serving 4 people, ready in 45 minutes, easy to make, for about €2.00 per serving. The key to getting it right is adding the broth one ladle at a time without rinsing the barley first, so its starch naturally creates the dish's creamy texture.

What if we cooked pearl barley like a risotto? A vegetable orzotto with seasonal veggies, heartier and really filling.

Vegetable orzotto
Total time
45 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Orzotto is risotto with pearl barley standing in for rice. The result has more bite, a slightly earthier flavor, and a creaminess that comes effortlessly from the grain's own starch. Winter vegetables, carrot, leek, zucchini, add softness and color to every spoonful.

This is a hearty weeknight dish that fills you up without feeling heavy. It works well on evenings when you want one complete vegetarian meal, something to stir slowly while you unwind. Risotto fans looking for a change of pace will find a lot to like here.

The ingredients

4 people

Pantry

  • Pearl barleyoften in the pantry 300 g
  • Vegetable brothoften in the pantry 1.2 l
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Zucchini 1
  • Leek 1
  • Onion 1

Dairy

  • Grated Parmesan 60 g
  • Butter 20 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut all the vegetables into small, even dice. Keep the broth hot.

    Even sized dice cook together, and it looks nicer too.

  2. Cook the onion and carrot in the oil and butter, then add the leek and zucchini. 6 min

    Start with the hardest vegetables, they need more time.

  3. Add the barley, stir for two minutes, pour in the wine and let it evaporate. 3 min

    The barley is ready for the broth when it looks glossy and smells toasted.

  4. Add the broth one ladle at a time, stirring occasionally, until the barley is tender. 28 min

    Barley takes longer than rice, give it a full half hour and don't rush it.

  5. Off the heat, stir in the Parmesan and let it rest for two minutes. 2 min

    Adjust the texture with a splash of hot broth, it should stay creamy.

Our tips to get it right

  • Keep the broth simmering on the burner next to you, cold broth added by the ladle shocks the barley and slows the cooking.
  • Never cover the pot while it cooks, the barley needs open contact with air to absorb the liquid properly.
  • If the Parmesan stirred in at the end doesn't bring enough creaminess, add a small knob of cold butter instead of more broth.

The variations

  • Swap the Parmesan for a hard plant based cheese if you want a lactose free version, the dish stays just as creamy.
  • Add sliced button mushrooms along with the vegetables for a more autumnal, earthier flavor.
  • For a faster version, use quick cooking pearl barley and cut the broth simmering time roughly in half.

What to serve it with

  • A green salad with lemon dressing
  • Crusty bread for scooping
  • A glass of the white wine you cooked with

Storage

This orzotto keeps for 2 to 3 days in the fridge in a sealed container. It can be frozen, though the texture turns slightly less creamy once thawed. Reheat it gently in a pot with a splash of broth or water to bring back its softness.

Questions about this dish

Can you use rice instead of pearl barley?

Yes, you'll get a classic risotto instead, but the cooking time shortens to about 18 minutes instead of 28. The flavor will be milder and the texture less firm to the bite.

Should you rinse pearl barley before cooking it?

No, skip it or rinse very lightly at most. The starch on the barley's surface is exactly what creates the dish's creaminess as it cooks, just like risotto rice.

Can you make this orzotto ahead of time?

You can chop the vegetables and prep the broth in advance, but cook the orzotto right before serving. Once cooked, it loses its creamy texture quickly while sitting.

Can you make this orzotto without white wine?

Yes, replace the wine with the same amount of broth, you'll just lose a slight touch of acidity. The barley still turns out creamy without any issue.

How long does it take to make a vegetable orzotto?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vegetable orzotto?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable orzotto cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Italian cuisine

See all

Cheese recipes

See all