John Myers
Barley and Forest Mushroom Risotto
The perfect barley and forest mushroom risotto recipe with a picture and simple step-by-step instructions.
- 2 Cup Pearl barley medium
- 1,33333 kl. Chopped onion
- 2,66667 medium-sized Carrots
- 1,33333 liter Vegetable broth
- 2,66667 tbsp Chopped parsley
- 1 kg Forest mushrooms
- Salt
- Pepper
- Parmesan
- White wine dry
- Rosemary
- Garlic
- Frozen butter flakes
- Cut the vegetables into small pieces and fry them with a little oil and butter until the onions are translucent. Then the pearl barley can go in; fry a little and then add approx. 500 ml of stock.
- Now the pearl barley is boiled for about 20 minutes, and the remaining broth (depending on your taste, a shot of dry white wine can also be added) repeatedly added until all of the broth has been absorbed. Stir the pearl barley again and again.
- While the pearl barley is boiling, add the thawed forest mushrooms and the drained juice, seared in garlic and rosemary. Finally stir in a few flakes of butter, add the Parmesan and parsley and season with salt and pepper.
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