Mushroom and Barley Risotto
Method
Prepare the Ingredients: Heat the extra virgin olive oil in a large frying pan over a medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and continue cooking for another minute until fragrant, but not browned. Next, add the sliced mushrooms to the pan, stirring occasionally. Let the mushrooms cook for 5–7 minutes until they are golden and have released their moisture.
Start the Risotto: Stir in the pearl barley, ensuring each grain is coated with the oil and mushroom mixture. Toast the barley for 1–2 minutes, which enhances the nutty flavour of the grains. Begin adding the vegetable stock, 120 ml at a time. Stir frequently and wait until the barley has absorbed most of the liquid before adding more stock. Repeat this process for about 30 minutes, or until the barley is tender but still has a slight bite.
Finish the Risotto: When the barley is cooked and creamy, stir in the fresh thyme, and season with salt and freshly ground black pepper to taste. Continue cooking for another minute to meld the flavours together.
Serve: Remove the risotto from the heat and serve warm. Garnish with additional fresh herbs or a drizzle of extra virgin olive oil for an extra burst of flavour. Pair this risotto with a simple green salad or roasted vegetables for a balanced meal.
This Mushroom and Barley Risotto is a hearty, nourishing dish packed with fiber and plant-based protein. The barley provides a chewy texture, while the mushrooms add depth and earthy richness. The thyme and garlic infuse the risotto with aromatic flavors, making this a satisfying meal for any occasion. It’s not only delicious but also full of anti-inflammatory ingredients that support overall health. Lentil and Sweet Potato Curry
Nutrition Facts
Per serving
