Barley Risotto with Mushrooms

Barley is an excellent substitute for rice, and Italians often use it to prepare risotto. Like rice risotto, barley risotto is very light and creamy, and it can be enriched with any additions of your choice. We decided to use fresh mushrooms, which elevate this simple dish into a culinary delight.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2.5 spoons Butter, unsalted

  • 500 g Mushrooms, mushrooms, fresh

  • 1 teaspoon Thyme, fresh

  • 2 spoons Oil, olive

  • 2 piece Shallot

  • 2 pod Garlic, fresh

  • 300 g Barley, husked

  • 250 ml Alcohol, Wine, White

  • 1 l Soup base, chicken, cube

  • 4 spoon Cheese, Parmesan, grated

Steps

  1. Carefully clean the mushrooms, wipe them with a damp cloth, and cut them into smaller pieces (smaller mushrooms can be left whole). In a large pan, melt the butter and sauté the chopped mushrooms in the heated fat. Add thyme, mix well, and remove the pan from the heat.

  2. Peel the shallot and garlic, and finely chop them separately. Place a thick-bottomed pot on the stove and heat the olive oil in it. Add the chopped shallot and sauté it, stirring occasionally, until it becomes translucent. Add the garlic and barley, and sauté everything together for another minute while stirring. Pour in the wine and cook over moderate heat, stirring constantly, until the wine evaporates.

  3. Add the sautéed mushrooms with thyme, mix well, and pour in about 3/4 of the hot broth. Cook the barley at a gentle simmer for 40 to 50 minutes, or until it softens but still has a firm bite (al dente). Add the remaining broth if needed, and stir the barley well several times during cooking.

  4. Once the barley is tender, remove the pot from the heat and stir in about 2/3 of the grated Parmesan cheese. Taste the dish and season with pepper and salt as desired. Serve the prepared dish on plates, sprinkle with the remaining Parmesan, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 189.53 kcal
  • Fat: 6.79 g
    • Saturated Fat: 2.85 g
  • Carbohydrates: 24.98 g
    • Sugars: 0.49 g
  • Protein: 7.08 g
  • Fiber: 5.51 g

Advice

For preparing the dish, you can also use dried mushrooms, which should be soaked in warm liquid beforehand. Use the soaking liquid for cooking.