Mushroom Pearl Barley Risotto
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.
Casual Dining
Australian
Ingredients per serve
Mushroom Pearl Barley Risotto
−
+
€24000.0
Mushrooms
Olive oil
/ml
150.0 ml
0%
Mixed mushrooms (enoki, cloud-ear, shittake)
/g
500.0 g
0%
Risotto
Onion
/g
250.0 g
0%
Cloves garlic
/x
3.0 x
0%
Pearl barley
/g
850.0 g
0%
KNORR Vegetable Booster 2.4 kg
/g
40.0 g
0%
KNORR Intense Flavours Wild Mushroom Earth 400 ml
/g
40.0 g
0%
/
Mushrooms
-
Olive oil 150.0 ml
-
Mixed mushrooms (enoki, cloud-ear, shittake) 500.0 g
Risotto
-
Onion 250.0 g
-
Cloves garlic 3.0 x
-
Pearl barley 850.0 g
Preparation
-
Mushrooms
- Heat 50 ml of oil in a large pan over high heat. Pan fry sliced mushrooms until golden. Remove and keep warm.
-
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 Flavours Mushroom Earth 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.
-
To Serve
- Fold sautéed mushrooms through risotto. Cook for another 2-3 minutes then serve garnished with micro herbs and slow roasted garlic.
-
Tip
- Any variety of mushrooms can be used, you can also try swiss brown, porchini or shimenji.
