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Pumpkin Orsotto (Pearl Barley Risotto) with Brinsen Cheese and Cedar Nuts

Pumpkin Orsotto (Pearl Barley Risotto) with Brinsen Cheese and Cedar Nuts
4–5 servings

750 g of pumpkin

1 tsp of dried rosemary

1 tsp of dried thyme

4 tbsp of olive oil

1 medium onion

260 g of packaged Makfa pearl barley

1 liter of vegetable broth


freshly ground black pepper

For service:

50 g of feta cheese

2 tbsp of fried cedar nuts

1 hour 10 minutes

Pearl barley

Additional properties For kids


1. Peel the pumpkin, remove the fibers and the seeds, cut the pumpkin into small pieces.

2. Heat the oven to 180 °С. Place a sheet of parchment on a baking sheet, place the pumpkin on top, sprinkle with herbs and pepper, two tablespoons of olive oil and mix well. Distribute the pumpkin evenly on the baking sheet and bake for 20 minutes until soft. Remove from the oven and cool a little.

3. Peel and chop the onion finely Heat 1 tbsp of olive oil in a large pan and cook the onion for 5 minutes until soft. Add the pearl barley and mix. Add the broth, bring to a boil and let simmer for 35-40 minutes, stirring occasionally, until the broth is absorbed and the pearl barley is ready.

4. Place the pumpkin in the food processor and puree it. Add 1 tbsp of olive oil and mix again.

5. When the millet is ready, add the pumpkin puree and let cook on low heat for 3-4 more minutes.

6. Serve the orsotto with crumbled feta cheese and roasted cedar nuts.

Cuisine European cuisine
Dish type Entrees