Orzotto - Asparagus and brie cream, with scrambled eggs

Updated at: Tue, 10 Dec 2024 19:39:40 GMT

Step 1

Dice the asparagus stalks and set the tips aside. Boil the asparagus in the vegetable stock until tender.

Step 2

Once cooked, blend the asparagus along with 1 tbsp olive oil and 30g of brie cheese until smooth. Season with salt and pepper to taste, then set aside.

Step 3

Heat 1 tbsp of olive oil in a large pan. Add the finely chopped shallot and sauté on medium heat for about 2-3 minutes.

Step 4

Add the pearled barley (orzotto) to the pan and stir it for 2-3 minutes to lightly toast.

Step 5

Pour in the vegetable stock, one ladle at a time, stirring frequently, and let the barley absorb the liquid before adding more stock. Continue this process until the barley is tender.

Step 6

Once the orzotto is nearly done, stir in the asparagus cream and allow it to mix thoroughly, making the dish creamy. Add the grated parmesan cheese and stir until melted. Season with salt and pepper to taste.

Step 7

In a separate small pan, melt 1 tsp of butter over low heat. Crack the egg into a bowl, season with salt and pepper, and whisk lightly.

Step 8

Pour the egg into the pan and scramble gently until soft and creamy, being careful not to overcook. Remove from heat when done.

Step 9

Serve the orzotto on a plate or in a bowl. Top with the scrambled eggs, breaking them into smaller pieces over the orzotto. Garnish with extra grated parmesan if desired.

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