Pistachio pesto and mushroom orzotto


(for 4 people)
350 grams of pearl barley
1.3 litres approx. of vegetable stock
120 grams of pistachio pesto (ready-made or make yourself using 90 grams of untreated pistachios ground up with 30 grams of seed oil)
230 grams of button mushrooms weighed clean
1 large shallot
120 grams of Bio Soya Cuisine
pistachio grains to decorate
extra virgin olive oil, salt as required

Made with


Chop the shallot finely and sauté it with a table spoon of oil and a pinch of salt in a large pan. Then add the cleaned and chopped mushrooms. Rinse the barley under running water and add.
Mix to blend the flavours and then start adding the vegetable stock a little at a time, mixing now and again as you would with a risotto. When cooking is complete mix together the pistachio pesto with Bio Soya Cuisine, add salt to taste and leave to cool slightly before serving. Sprinkle a few pistachio flakes on top.