Mushroom and Barley Risotto | How to make Mushroom and Barley Risotto

By Neelima Sriram  |  1st Dec 2016  |  
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  • Mushroom and Barley Risotto, How to make Mushroom and Barley Risotto
Mushroom and Barley Risottoby Neelima Sriram
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

3

0





About Mushroom and Barley Risotto Recipe

Always motivated to work with different grains, this is not the first time I made this recipe so decided to share with you all.

The delicious and mouthwatering Mushroom and Barley Risotto is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mushroom and Barley Risotto is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mushroom and Barley Risotto. Neelima Sriram shared Mushroom and Barley Risotto recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Mushroom and Barley Risotto. Try this delicious Mushroom and Barley Risotto recipe at home and surprise your family and friends. You can connect with the Neelima Sriram of Mushroom and Barley Risotto by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mushroom and Barley Risotto can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mushroom and Barley Risotto with other users

Mushroom and Barley Risotto

Ingredients to make Mushroom and Barley Risotto

  • Pearl barley- 1/2 cup
  • 1/2 cup chopped mushrooms
  • 1 small onion diced
  • 2 big garlic cloves minced
  • parsley to garnish
  • evoo 2 tbsp,
  • 2 tsp cream
  • 2 tbsp - grated parmesan
  • salt and pepper to taste
  • flavoured stock as required

How to make Mushroom and Barley Risotto

  1. Take pan heat evoo and add minced garlic and diced onion. Cook till translucent.
  2. Add chopped mushrooms and saute over high heat, I like the caramelization on mushrooms that's why I crank up the heat, now add veggie stock around 2 cups
  3. Add barley and let it simmer over medium heat, after 15 mins or so check if barley is "al dente" and not runny in consistency, if it is still not cooked then let it simmer for another 5-7 mins. once done add salt, pepper to taste, cream and cheese
  4. Garnish with parsley. it's ready to be packed. Happy Cooking!

My Tip:

If I'm running short of time and I still have quite a bit of stock in my risotto I add 1 tbsp of roux as a thickening agent.

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