A twist on the traditional risotto (minus the butter), this is packed full of whole grain goodness – perfect for those chilly evenings.
With wild rice, pearl barley and shiitake mushrooms this risotto is packed with earthy flavours and nutrients. Mushrooms are high in protein and essential health-boosting nutrients which include: eritadenine (helps to reduce cholesterol), lentinan (helps to boost the immune system and promotes anti-cancer activity), lenthionine (helps prevent thrombosis which is the formation of a blood clot that inhibits blood-flow) and help to boost your body’s immunity, fight viruses and regulate blood pressure.
1 tablespoons olive oil
40g diced onion
750ml vegetable stock (home-made preferable)
500g sliced shiitake mushroom caps
1 small head of radicchio, quartered, cored and thinly sliced (chicory or endive can be used instead)
50g uncooked pearl barley
50g uncooked brown rice
50g cup uncooked wild rice
30ml dry white wine
50g grated Parmesan cheese
25g chopped fresh flat leaf parsley
1. Heat the olive oil in medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, for 2 to 3 minutes.
2. Add the mushrooms and cook, stirring often, until lightly browned, for about 5 minutes.
3. Stir in half the radicchio and the grains and cook for another 2 minutes. Mix in the white wine and cook until reduced to about half. Gradually add the hot vegetable stock, a bit at a time until each addition of stock has absorbed. Continue this, and cook, stirring occasionally until thick and slightly soupy and the grains are tender, about 50 – 55 minutes.
4. During the last 5 minutes of cooking, stir in the remaining radicchio. Remove from heat; stir in the Parmesan, parsley and season to taste. Transfer to a serving bowl and serve immediately.
Recipe courtesy of Chef Laura Pensiero www.thedailygreen.com