Mushroom and Barley Risotto
By Soil AssociationThis delicious and hearty mushroom risotto substitutes fiber-rich barley for the more traditional arborio rice and works well as a main dish or a side dish for steak.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 150 ml of dry white wine
- 1 sprinkle of grated hard sheep's cheese, to serve
- 1 tbsp of dried mushrooms
- 15 g of butter
- 225 g of chestnut mushrooms, sliced
- 2 tsp of chopped fresh thyme, plus a few leaves, to garnish
- 1 onion, chopped
- 1 garlic clove, crushed
- 200 g of pearl barley
- 750 ml of chicken stock, (or you can use vegetable stock)
- 3 tbsp of single cream
Method
3 stepsStep 1
Soak the dried mushrooms in boiling water for 30 minutes. Drain and chop.
Step 2
Soften the onion and garlic in the butter, stirring for 2 minutes. Add the sliced fresh mushrooms and wine. Simmer for 2 minutes. Stir in the pearl barley and chopped thyme. Add the stock. Season. Bring to the boil, then simmer until the barley is tender but with bite and liquid is almost absorbed, about 40 minutes, stirring twice.
Step 3
Add the chopped soaked mushrooms and the single cream. Garnish with thyme leaves. Serve with grated cheese.