John Myers
Pearl Barley Mushroom Risotto
The perfect pearl barley mushroom risotto recipe with a picture and simple step-by-step instructions.
- 250 g Barley pearl barley
- 60 g Dried mushrooms
- 1 Chopped onion
- Oil
- 600 ml Vegetable broth
- 2 Garlic cloves pressed
- 10 g Butter
- 20 g Grated Parmesan
- Cook the pearl barley in salted water for 5-10 minutes. Drain in a colander and rinse in cold water.
- Heat the oil in the saucepan and fry the chopped onion with the mushrooms. Until the onion is translucent. Stir in the garlic and add the pearl barley.
- Slowly stir in part of the vegetable stock. Simmer and add the broth as needed. (10-15min)
- Finally stir in the butter and Parmesan.
Facebook Comments