Ingredients per serve



  • Olive oil 150.0 ml
  • Mixed mushrooms (enoki, cloud-ear, shittake) 500.0 g


A selection of mixed mushrooms – both familiar and more exotic, sautéed till golden, adds richness and visual appeal to this barley risotto. Barley has become a popular grain recently and is as a great alternative to rice when making a risotto.



  1. Mushrooms

    • Heat 50 ml of oil in a large pan over high heat. Pan fry sliced mushrooms until golden. Remove and keep warm.
  2. Risotto

    • Heat remaining oil in a large pan over medium heat. Add chopped onion and garlic and cook until onion is just tender. Add barley and stir to coat. 
    • Combine KNORR Vegetable Booster and KNORR Intense Flavour Roast Umami with 2 L of warm water. 
    • Gradually add liquid to risotto, stirring between additions. Barley should be tender with nearly all the liquid absorbed. Add extra boiling water if needed. 
  3. To Serve

    • Fold sautéed mushrooms through risotto. Cook for another 2-3 minutes then serve garnished with micro herbs and slow roasted garlic.
  4. Tip

    • Any variety of mushrooms can be used, you can also try swiss brown, porchini or shimenji.