Ocado Parmigiano Reggiano

Ocado Parmigiano Reggiano.
Parmigiano Reggiano PDO cheese made with unpasteurised milk.

Tangy with a fresh, fruity taste, this cheese is matured for a minimum of 18 months to develop its characteristically full flavour. It's delicious when freshly shaved over salads, pasta, risottos and pizza. If you haven't got a cheese shaver, try using your potato peeler. Made with Italian unpasteurised ewe's milk, the DOP (Denominazione di Origine Protetta) certification ensures that these Italian products are authentic and made using traditional methods in a specific region of Italy.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our delicious Mushroom, Butternut and Sage Pearl Barley Risotto recipe.

Whether you're looking for hard, soft, sliced or grated, we've got plenty of choice in Ocado Own Range, simply search for 'Ocado cheese'.

Produced in Italy using Italian milk.

Keep refrigerated, maximum 5ºC. Once opened, best consumed within 10 days. Not suitable for freezing.

Do Not Recycle

WARNING: Made with unpasteurised cow's milk.
Vacuum packed for freshness.

Parmigiano Reggiano PDO Cheese (Milk).

For allergens, see ingredients in bold.

WARNING: Made with unpasteurised cow's milk.

Ocado

Produced in Italy by Caseifici Granterre S.p.A. using Italian milk for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Mushroom, Butternut and Sage Pearl Barley Risotto
Prep time: 15 mins
Cook time: 1 hr 20 mins
Serves: 4

This risotto is made with pearl barley as opposed to rice, which gives it a more robust texture and some extra bite. Packed with squash, mushroom and sage, this is a hearty meal with lots of classic autumnal flavours.

Ingredients:
4 tbsp olive oil
½ butternut squash (approx. 600g), diced into 2cm pieces
300g chestnut mushrooms, thinly sliced
1 large onion, diced
1.1 litres vegetable stock
4 garlic cloves, finely grated
12 sage leaves, finely chopped, plus baby leaves to serve
300g pearl barley, rinsed
60g parmesan, grated, plus extra to serve
1 drizzle extra virgin olive oil

Method
Step 1
Heat 2 tbsp olive oil in a large casserole dish. Add the butternut squash and cook for 10 mins on a high heat, stirring occasionally. You want some of the sides to become golden brown. Then use a slotted spoon to remove to a clean bowl and set aside.

Step 2
Put 1 tbsp oil in the casserole dish and cook the mushrooms in two batches, until golden brown. Try not to stir too often, so they get a better colour – this should take 6-8 mins. Remove from the dish and put to one side.

Step 3
Add the remaining oil to the dish, along with the onion. Cook for 8-12 mins until golden brown. While the onion cooks, heat the vegetable stock in a separate pan.

Step 4
Add the garlic, chopped sage and pearl barley to the casserole dish. Stir well to coat. Add the hot stock to the dish and bring to the boil. Cook for 10 mins then reduce to a simmer. Return the butternut squash to the dish and with the lid covering around 80 per cent of the top, cook for a further 40 mins. Stir occasionally to make sure nothing catches on the bottom of the dish.

Step 5
Test the pearl barley at this point. It should be tender but still have a little bite. If so, remove from the heat and add the parmesan; if not, cook for another 5-10 mins. If the risotto looks like it’s drying out too much during cooking, add a splash of water.

Step 6
Top with a drizzle of olive oil, a little parmesan and a few sage leaves fried in butter (optional).