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Orzotto is just like risotto using pearled barley instead of Arborio rice—and, conveniently, barley takes the same length of time to cook as green lentils. This creamy, flavourful, slightly al dente dish is special enough to be a main dish for company, but is simple enough to double as a weeknight dinner.
1 Tbsp (15 mL) butter
1 onion, diced
1 (1/2 lb/225 g) pkg cremini or white mushrooms, diced
3 garlic cloves, minced
1/2 cup (125 mL) dry white wine
3-4 cups (750 mL – 1 L) chicken or vegetable broth
1 cup (250 mL) green lentils
2/3 cup (150 mL) dry pearl barley, rinsed and drained
1 white turnip, peeled and diced
1 tsp (5 mL) white vinegar
1/2 cup (125 mL) finely grated Grana Padano or Parmigiano-Reggiano cheese
1 Tbsp (15 mL) lemon juice, divided
1 tsp (5 mL) finely chopped fresh thyme
1 cup (250 mL) baby arugula
to taste, salt and pepper
ANNABELLE WAUGH IS A CANADIAN RECIPE DEVELOPER, CULINARY TEACHER AND FOOD EDITOR WHO HAS SPENT NEARLY TWO DECADES COOKING IN CANADA’S TOP TEST KITCHENS. SHE LOVES TO CREATE TRUSTWORTHY, TASTY RECIPES THAT ANYONE CAN FEEL CONFIDENT TO MAKE—WHETHER FOR A BUSY TUESDAY NIGHT OR THE MOST SPECIAL OCCASION.
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