Georgina Hayden's caponata orzotto is a speedy, one-pot meal that swaps traditional rice for pearl barley, delivering a hearty yet light dish packed with Sicilian-inspired flavours. The recipe, featured in her latest cookbook, takes just 30 minutes from start to finish and serves four.
What Makes This Orzotto Special
Orzotto is essentially a barley-based risotto, and this version draws from the classic caponata—a sweet-and-sour aubergine dish. The key ingredients include aubergine, celery, capers, olives, and a touch of sugar and vinegar, creating a balance of savoury, tangy, and sweet notes. Hayden uses pearl barley instead of arborio rice, which adds a nutty texture and more fibre.
Step-by-Step Method
Start by frying diced aubergine in olive oil until golden, then set aside. In the same pot, cook onion and celery until softened. Add garlic, tomato paste, and chopped tomatoes, followed by the barley. Pour in vegetable stock and simmer until the barley is tender—about 20 minutes. Stir in the fried aubergine, capers, olives, and a splash of red wine vinegar. Season with sugar, salt, and pepper, then finish with fresh basil and pine nuts.
Tips for Success
Hayden recommends salting the aubergine beforehand to reduce bitterness, though this step can be skipped if you prefer. For a vegan version, omit the parmesan garnish. The dish can be made ahead and reheats well, making it ideal for meal prep. Serve warm or at room temperature.
