Recipe: Oishi Pearl Barley Mushroom Risotto For Vegan's Friend

Pearl Barley Mushroom Risotto. Mushroom Barley Risotto is unique and elegant. Pearl barley is cooked with mushrooms and garlic and mixed with parmesan cheese for a creamy and savory flavor! Wild mushroom risotto is the perfect side for a juicy pork tenderloin or a deliciously flavorful meatloaf recipe.

When the stock has been absorbed, stir in the spinach, cheese and mushrooms. This hearty, healthy mushroom risotto, from Top Chef Masters star Naomi Pomeroy cleverly uses barley instead of traditional rice. Add the mushrooms and thyme and season with. You can Cook Pearl Barley Mushroom Risotto using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pearl Barley Mushroom Risotto

1. It's 200 g of pearl barley,.
2. It's 1 of onion, diced finely,.
3. What You needis 2 of large cloves garlic, sliced very finely,.
4. Lets Go Prepare Handful of fresh parsley leaves, roughly chopped, few as garnish,.
5. What You needis 8 g of dried Porchini mushrooms, larger broken to smaller pieces,.
6. It's 1.25 litres of boiling water with 1/2 cube vegetable stock,.
7. What You needis 1 of glug of white wine (optional),.
8. What You needis of Sea salt and cracked black pepper to season,.
9. What You needis 1 tbsp of vegetable oil,.
10. It's 1/2 tbsp of salted butter.
11. It's of Parmesan cheese, to grate over.

Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Pearl barley is used in the place of the standard arborio rice, lending its dense, chewy texture to this savory and cheesy meal. This rich and creamy risotto is paired perfectly with meaty, sautéed mushrooms and sweet caramelized onions. Pearl barley is used in the place of the standard arborio.

Pearl Barley Mushroom Risotto instructions

1. Add oil to a large saucepan and warm over a medium heat. Add the onions and a good grind of black pepper and softly cook them until translucent, stirring occasionally, this will take around 6-8 minutes. Add in a good pinch of salt and the garlic and fry for 10-15 seconds until fragrant..
2. Add the pearl barley and the white wine and combine everything together well, fry for around a minute whilst stirring to evaporate off the alcohol a little. Add in the dried mushrooms and pour in half a pint of stock (250ml) and stir. Once the stock has almost reduced, pour in another 250ml. Continue to simmer over a medium heat, stirring occasionally..
3. Continue this process of reducing down the stock and then adding another 250ml stock until the pearl barley is tender and cooked but still with a gentle bite to it. Right towards the end you may need to turn down the heat a smidge so the liquid reduces slower. Remove from the heat and add in most of the chopped parsley reserving a little as garnish. Add in the butter and gently stir through, to make the risotto beautifully creamy..
4. Serve up and garnish with more fresh parsley, salt and pepper to taste and a grating of quality Parmigianino Reggiano cheese. Enjoy! :).

Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese! If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. Pearl barley has a low Glycemic Index, which means it doesn't cause a rapid rise in blood sugar levels. If you want a risotto recipe that's lighter than your usual dish, give this pearly barley and mushroom recipe a go this week.