Filling Mushroom Orzotto with Bacon

Name: Filling Mushroom Orzotto with Bacon
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4 meals
Cuisine: International
Ingredients: Barley; onion; garlic clove; vegetable fond; water; olive oil; bacon slices; mushrooms; pasta cheese; spring onion; a pinch of salt; a pinch of black pepper

Low-calorie mushroom orzotto with parmesan and smoked bacon. A light and nutritious orsoto, featuring tender barley, flavorful mushrooms, and smoky bacon that create a harmonious taste experience. Perfect for a healthy lunch or dinner.

55 min

Contains pork

Orsoto: 2 pkgBarley; 2 onion; 4 garlic clove; 1 vegetable fond; 1 lwater; 1 tbspolive oil
Bacon and Mushrooms:: 2 pkgbacon slices; 1 pkgmushrooms
In addition:: 2 pkgpasta cheese; 1 pkgspring onion; a pinch of salt; a pinch of black pepper

1
Peel and finely chop the onion and garlic. Heat olive oil in a deep pan. Add the onion and garlic and sauté until fragrant.
2
Rinse the barley and add it to the pan. Stir so that all the grains are coated with the oil and heated through.
3
Pour in the chicken stock and 1 l of water. Cover the pan with a lid and simmer on low heat for 30–45 minutes, stirring occasionally.
4
Slice the bacon. In a separate pan, fry the bacon until golden brown. Add sliced mushrooms and cook briefly, adding a little oil if the pan does not release enough fat.
5
Add the bacon-mushroom mixture to the barley. Stir in grated Parmesan cheese and mix until the orsoto is creamy and fluffy. Finally, stir in the chopped green onion and season with salt and pepper if needed.
6
Divide the mushroom orsoto onto plates and serve with freshly ground black pepper.

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Filling Mushroom Orzotto with Bacon

Ingredients

Recipe

Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

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