Recipe

Barley risotto with mixed mushrooms

Sep 27, 2013 2:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Barley risotto with mixed mushrooms
  • 50 gram butter
  • 1 onion, finely chopped
  • 2 clove garlic crushed
  • 100 gram vegetarian bacon-style rashers, chopped
  • 1 3/4 cup (350g) barley
  • 2 cup (500ml) low-salt vegetable stock
  • 5 cup (2 1/2l) water
  • 250 gram mixed fresh mushrooms, such as enoki, swiss brown, shiitake, oyster, sliced if large
  • 1/3 cup chopped tarragon or parsley, plus extra leaves, to garnish
  • 1/2 cup (40g) grated parmesan, plus extra, shaved, to serve

Method

Barley risotto with mixed mushrooms
  • 1
    Melt half of butter over medium heat; cook onion and garlic 5 minutes, until onion is golden.
  • 2
    Stir in bacon for last 2 minutes. Add barley, stock and water; bring to boil. Reduce heat and simmer, covered, 25 minutes. Remove lid and cook another 15 minutes, until barley is tender and liquid is absorbed.
  • 3
    Meanwhile, melt remaining butter in a frying pan on high. Cook mushrooms 5 minutes, stirring, until golden. Fold mushroom, tarragon and parmesan through barley. Season to taste.
  • 4
    Top with extra leaves and shaved parmesan to serve.

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