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.
Ingredients: (Serves 4)
- 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