Barley “risotto” with new courgettes and Piave DOP cream

Glutin free
For vegetarians
  • Difficulty: low
  • Preparation time: 15 min
  • Cooking time: 40 min
  • Serves: 4 people


  • 300 g pearl barley
  • 1 onion
  • 500 g new courgettes with their flowers
  • 1 glass of white wine
  • 2 litres of vegetable stock
  • 200 g Piave DOP Vecchio Sel. Oro
  • 50 g butter
  • 125 ml fresh cream
  • salt


Finely chop the onion and fry gently in extra virgin olive oil.
Add the soaked barley after rinsing off the starch, toast and deglaze with white wine.
Continue cooking with the vegetable stock, adding salt and pepper to taste.
Halfway through cooking (about 20 minutes), add the evenly cubed courgettes (preferably only the green part).
When the barley is cooked, stir in the butter and half of the grated Piave DOP cheese.

Sauce: in a frying pan, flavour the courgette flowers with a little butter, mixing in the cream and the remaining grated Piave DOP cheese. The result is a golden yellow cream that will add flavour to and garnish your dish.