Wild Mushroom Barley Risotto


20g mixed wild mushrooms, chopped
300g barley
1l vegetable stock, heated
1 clove garlic, peeled and crushed
2 shallots, peeled and finely diced
1 tbsp extra virgin olive oil
1 tbsp butter
75g parmesan cheese, grated
A handful of fresh parsley, finely chopped
Juice of 1/2 lemon
A small glass of dry white wine
Sea salt and freshly ground black pepper, to taste


In a large pot, saute the shallots, garlic and mushrooms with some olive oil for 5 minutes until golden.
Stir in the barley. Add a glass of white wine and stir again.
Keep adding ladlefuls of the hot stock and stirring continuously for 15 minutes. Stir through butter, and continue to simmer for another 5 minutes until the stock is absorbed and the barley is soft.
Add the chopped parsley leaves, grated parmesan cheese and lemon juice, and mix until well combined.
Season with salt and pepper.
Garnish with some grated parmesan and parsley leaves, and serve.

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