Creamy Mushroom Barley Risotto

Ingredients

• 1 cup (200g) pearl barley 1 cup (200g) pearl barley
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 7g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a simmer and keep it warm.
2. 2.
   In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. 4.
   Stir in the pearl barley, dried thyme, and dried rosemary, and cook for a minute to toast the barley.
5. 5.
   Pour in the white wine and cook until it evaporates.
6. 6.
   Begin adding the warm vegetable broth to the pot, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
7. 7.
   Continue this process until the barley is tender and creamy, which should take about 30-40 minutes.
8. 8.
   Stir in the heavy cream and season with salt and pepper to taste.
9. 9.
   Remove from heat and let it rest for a few minutes before serving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Pearl barley — Rinse the barley thoroughly before cooking to remove any impurities. This will ensure a cleaner and more flavorful dish.

Tips & Tricks

• For a more intense mushroom flavor, use a combination of different mushroom varieties such as cremini, shiitake, and oyster mushrooms.
• To make it more indulgent, sprinkle some grated Parmesan cheese on top before serving.
• If you prefer a lighter version, you can substitute the heavy cream with coconut milk or almond milk.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• Leftovers can be refrigerated and reheated the next day, but the risotto may thicken. Simply add a splash of vegetable broth or water while reheating to restore the creamy consistency.

Serving advice

Serve the Creamy Mushroom Barley Risotto as a main course, accompanied by a fresh green salad or roasted vegetables. It pairs well with a glass of white wine, such as Chardonnay or Sauvignon Blanc.

Presentation advice

To enhance the presentation, garnish the risotto with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Serve it in individual bowls or on a large platter, allowing the creamy risotto to take center stage.