Pea Orzotto

Name: Pea Orzotto
Ingredients: 100 ml white wine or vermouth; 1¾ –2 litres stock; 300 g frozen petits pois, thawed; approx. 4 tablespoons double cream; 90 g butter; 2 tablespoons freshly grated parmesan; 1 onion, chopped finely; 250 g pearl barley

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

If you are also making the poached apricots you may as well use crème fraîche instead of the double cream specified here, since you need it anyway for the pudding, and the salad dressing, above. Though in which case, add a little bit more cheese.

Ingredients

1¾ –2 litres stock
90 g butter
1 onion

Side dish
Vegetarian

Method

Heat the stock in a saucepan, and keep it just simmering. If you have no home-made stock, use good fresh stock in tubs (veal stock, watered down, would be particularly good here) or Marigold vegetable stock powder.

Melt 30 g butter, with a drop of oil to stop it burning, in a heavy and larg