I find this mushroom risotto very comforting. I use whatever mushrooms have the most flavour. It can be hard to work out what portion to give everyone; I find two big dollops of risotto per person. The total meal should be the size of two fists. Barley takes a long time to cook compared to risotto rice but persevere as it has a great texture.
Prep Time: 10 minutes
Cooking Time: 1 hour 20 minutes
- 1 tablespoon ground nut oil
- 1 banana shallot, peeled & finely chopped
- 4 garlic cloves, peeled & finely chopped
- 140g Pearled Barley
- 200ml white wine
- 1 litre chicken stock, hot
- 500g mixed mushrooms, sliced 3mm pieces (we like chestnut, oyster, shitake and porcini)
- 200g Kale
- 200g frozen peas
- 100g Parmesan
- Add the shallot and garlic to cold oil in a non stick pan. Turn on the heat and cook for about 3 minutes until soft.
- Add the barley to the pan, coating the grains for 1 minute.
- Add the white wine to the pan and bring to the boil. Cook off the alcohol, it will take about 3 minutes.
- Turn the heat down and add the stock to the pan one ladle at a time. Stir every few minutes. When the liquid has dissolved, it is time to add another ladle
- After 20 minutes, add the mushrooms to the pan. Continue to add stock and stir as before.
- Steam the kale for a few minutes until it is limp.
- When the barley is cooked, add the frozen peas, you can tell when it is ready by tasting. In total, the barley takes about 40 minutes to cook.
- Turn the heat off the risotto and stir in the parmesan.
The better your stock, the better the dish will taste. Make sure you add the stock warm.
Recipe taken from Jennifer Irvine’s Diet for Food Lovers
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