Ingredients per serve


What you need

Barley is now a popular grain alternative to rice when making a risotto and is excellent together with assorted mushrooms, both familiar and the more exotic, sautéed until golden to add depth of flavour and visual appeal to this barley risotto dish.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Mushrooms

    • Heat oil in a large pan over high heat. Sauté the mushrooms until golden.
    • Remove and keep warm.
  3. Risotto

    • Heat oil in a large pan over medium heat. Add onions and garlic, cooking until the onions are just tender.
    • Add the pearl barley and stir to coat.
    • Bring beetroot juice to a simmer.
    • Combine KNORR Vegetable Booster with warm water. Stir to dissolve.
    • Gradually add liquid to barley, stirring in between each pour.
    • Barley should be tender with nearly all the liquid absorbed. Add extra boiling water if needed. Season.
  4. To Serve

    • Fold the sautéed mushrooms through risotto. Cook for another 2–3 minutes.
    • Garnish with micro herbs and serve with slow-roasted garlic on the side.
  5. Chef's Tip

    • Any variety of mushrooms can be used, such as Swiss brown, porcini or shimeji mushrooms.