Serves 4
This butternut and tofu vegan orzotto recipe captures the creamy essence of a rich risotto but uses pearl barley instead of rice.
In the UK, orzo is often called barley and translates to “little pasta” in Italian. It is slightly larger than rice, cooks faster, and often contains more fibre.
Entirely vegan, this recipe provides all the flavour and creaminess of a traditional risotto without cheese or animal products, making it accessible to a wider audience.
Brusco ingredients in Butternut Vegan Orzotto
Brusco offers a variety of prepped and cooked ingredients that simplify and speed up the cooking process. These include cooked onions, IQF vegetables, IQF herbs, and IQF garlic puree for added flavour.
Other ingredients that Brusco can provide include bulk white wine and olive oil.
Ingredients in the Vegan Orzotto
- 100g Cooked onion
- 30g IQF Garlic puree
- 100g IQF Celery, finely diced
- 2 Tbsp Olive oil
- 150g White wine
- 200g Pearl barley
- 700g Vegetable bouillon/stock (approx)
- 200g Soft tofu
- 100g IQF Roasted butternut squash
- 2 Tsp Nutritional yeast
- Salt & pepper
For the Med Veg Oil:
- 50g Roasted red peppers
- 50g Cooked onion
- 50g Black olives
- 1 Tbsp IQF basil
- 150g Extra virgin olive oil
Let’s give it a go!
- For the orzotto, heat the oil in a pan, add the cooked onion and celery, and sauté on medium heat for 5-10 minutes until softened.
- Add the pearl barley, stirring to coat it with the vegetables.
- Pour in the white wine, cook, and reduce by two-thirds.
- Add half of the warm stock, bring to a simmer, and cook until almost all the liquid has evaporated, stirring regularly.
- While simmering, blend half of the butternut squash and the tofu until smooth.
- Add this mixture to the pearl barley and continue stirring.
- Gradually add more warm stock, one ladle at a time, until the pearl barley is tender and the liquid is “oozy.”
- Stir in the nutritional yeast and the remaining butternut squash, then season with salt and pepper.
- To make the Mediterranean vegetable oil, finely chop the peppers, onions, olives, and basil, then mix with the olive oil.
- To serve, spoon the orzotto into bowls and drizzle with the Mediterranean vegetable oil.
Talk to the Brusco team today to discuss our range of products, so we can help simplify your production process and cut out a lot of the steps that take up time and money.
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