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Barley Mushroom Risotto
Recipe by:
MOLSON7
This barley risotto is delicious, healthy and filling. It makes a nice side dish for steak or roasted meats, and also works as a starter or light vegetarian main - especially when you want to serve something a little different.
Ready in 1 hour 5 mins
Saved by 144 cook(s)
Ingredients
Serves: 6
- 1.2L (2 pints) vegetable stock (or chicken stock for non-vegetarian dish)
- 1 tablespoon butter
- 1 onion, chopped
- 200g (7 oz) pearl barley
- 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 450g (16 oz) mushrooms, sliced
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh parsley
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Preparation method
Prep: 15 mins | Cook: 50 mins1.
Bring chicken stock to the boil in a large saucepan. 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 vegan by substituting olive oil for the butter, and vegetable stock for the chicken stock.
Provided by:Allrecipes
Last updated:
14 Mar 2013
Reviews & comments
Easy
I cooked this for over an hour and a half and the barley still felt hard to me... Having had very little experience of using barley, I'm not sure if this is normal or if I made a mistake and cooked it incorrectly I don't think I would make this again, although the mushrooms were tasty!
Posted:
27 Feb 2012
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Used different ingredients.
Didn't have thyme, and used cilantro instead of parsley. Also, I added 1-2 tsp of white wine to the mushrooms while they were finishing cooking in the frying pan right before I mixed in the barley, which brought out the flavour quite nicely.
Posted:
03 Apr 2009
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6 users found this comment helpful
Easy
Loved it - took a while to prepare, but was very savoury and tasty. The barley was a bit more al dente than I was expecting even though I left it on the hob for 10 minutes longer than I intended to... not sure if that's my fault or the cooking time needs to be longer.
Posted:
03 Apr 2009
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2 user(s) found this review helpful
