Barley Mushroom Risotto

    Barley Mushroom Risotto

    1save
    1hr5min


    75 people made this

    About this recipe: Are you tired of the same old grains and in the mood to try a different dish? This barley risotto is delicious, healthy and filling. You can use it as a nice side dish for meats, or as an appetizer or light main dish.

    Ingredients
    Serves: 6 

    • 1.2L chicken stock (or vegetable stock for a vegetarian dish)
    • 1 tablespoon butter
    • 1 onion, chopped
    • 200g pearl barley
    • 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
    • 1 bay leaf
    • 1 tablespoon olive oil
    • 450g mushrooms, sliced
    • 2 cloves garlic, chopped
    • 2 tablespoons chopped fresh parsley

    Directions
    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Bring chicken stock to a boil in a large pan. Melt butter in a large frying pan over medium heat. Add onion, and sauté for 5 minutes. Add the barley, thyme, bay leaf and 450ml of the hot stock. Bring to a boil, reduce heat to low, and simmer until most of the stock is absorbed, about 10 minutes. Pour in remaining stock 125ml at a time, stirring and allowing it to be absorbed before adding more. This process takes about 50 minutes.
    2. Meanwhile, heat olive oil in a large frying pan. Sauté mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

    Tip:

    You could easily make this recipe vegetarian by substituting olive oil for the butter, and vegetable stock for the chicken stock.

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