The Best Guide for the NN12 Area

Carrot Orzotto With Pesto Verde

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves: 4 people

Ingredients

• 100g butter
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 700g carrots, peeled & cut into small dice
• 2 garlic cloves, finely chopped
• 1.5 litres veg stock
• 400g pearl barley
• a little grated fresh nutmeg (¼ tsp)
• 100g parmesan or pecorino, grated
• 2 tbsp Riverford pesto verde, or similar
• 2 tbsp good olive oil

Instruction

1. Heat half the butter and all the oil in a large heavy-based pan.
2. Add the onion and gently fry for 2 mins.
3. Add the carrots and garlic and fry for 10 mins.
4. Add the barley and nutmeg, stirring for 2 mins.
5. 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.
6. Stir constantly for approx 25-30 mins until the barley is cooked.
7. Season, stir in the cheese and butter. Mix the pesto and olive oil together and drizzle over the orzotto to serve.

Courtesy of http://www.riverford.co.uk

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