Orzotto is an Italian dish similar to risotto, but made with pearl barley instead of rice. Orzotto is a portmanteau of risotto and orzo, the Italian word for barley. Barley’s claim to nutritional fame is based on its being a very good source of molybdenum, manganese, dietary fiber, and selenium, and a good source of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.

Pearl Barley tastes great with beetroot, beetroot has been gaining in popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow.
You should read it more from here.

Pearl Barley is something different than usual pasta or rice and worth to try it!

Ingredients (for 4 person):


  • 200 grams pearl barley
  • 2 small beetroots
  • 1 liter of water
  • 1 onion
  • 1 glove of garlic
  • pinch of thyme
  • persil
  • salt

Boil the beetroots and grate them. Rinse the barley. Brown the garlic and onion in the olive oil, then add a barley. Brown them few minutes, then start adding water step by step. Firstly add about 200 ml water, so the rice is covered with water. Boil mixture few minutes until the water has absorbed into the barley. Lower the heat and then start adding more water portion by portion into the barley, cook the barley until it is soft (it doesn’t have to be too soft, just crisp enough). If more water is needed, then just add some more. Barley needs cooking about 40 minutes.

At the end of the cooking process, add beetroot and thyme, finally add persil.

Tip: you can boil the beetroot days before making the orzotto and let it preserve in fridge.

Enjoy while it’s warm!

See photos how I made the orzotto:

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