Perlotto with pumpkin and corn
488 60 минут 1 порции
Perlotto, "Yellow pearls". Variation of risotto with pearl barley vegetable variety to the table. Barley is often called the pearl, a mess of beauty, a Royal dish. Even Peter 1 prefer this cereal to others. Corn will emphasize the special taste of pearl barley and pumpkin will make it more tender.
Ingredients for Perlotto with pumpkin and corn
- Pearl barley - 0,5 stack.
- Pumpkin - 300 g
- Corn - 1/3 of the ban.
- Carrots - 1 piece
- Bow white - 1 piece
- Vegetable oil - 3 tbsp.
- Green onions - to taste
- Salt - to taste
- Bay leaf - 2 PCs
- Water - 1.5 l
Step by step instruction of cooking Perlotto with pumpkin and corn
Шаг 1
Pearl barley wash, pour water on the hour. Pumpkin cleaned, cut. Put in the preheated oven and bake. Cool, blend it.
Шаг 2
The onion to cut, carrots to grate. In a saucepan pour oil, put the carrots, then the onion and barley. Stirring constantly, brown the rump. Add the corn, cover with water, put a Bay leaf. Cook over medium heat for 30 minutes.
Шаг 3
The finished dish to combine with pumpkin puree, garnish with green onions.