Recipe

Red wine barley risotto with silverbeet and mushrooms

Aug 27, 2013 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 2
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Ingredients

Red wine barley risotto with silverbeet and mushrooms
  • 3 1/2 cup (875ml) chicken or vegetable stock
  • 3/4 cup (185ml) merlot
  • 1 cup (200g) pearled barley
  • 2 tablespoon olive oil
  • 100 gram shiitake mushrooms, trimmed and sliced
  • 150 gram swiss brown mushrooms, trimmed and quartered
  • 1 large eschalot, chopped
  • 2 clove garlic, minced
  • 1 bunch silverbeet, green part only, chopped roughly
  • 25 gram cold butter, diced
  • 2/3 cup (50g) finely grated parmigiano reggiano
  • sea salt and cracked black pepper, to taste

Method

Red wine barley risotto with silverbeet and mushrooms
  • 1
    Pour stock and wine into a medium saucepan and bring to boil. Stir in barley and boil uncovered, 25 minutes, until tender. Skim any material that comes to the surface.
  • 2
    After 5 minutes, heat olive oil in a large saucepan over medium-high heat. Add mushrooms and eschalot, cook 8-10 minutes, until lightly golden.
  • 3
    Stir through garlic and silverbeet, cook further 2-3 minutes until wilted. Turn the heat off.
  • 4
    Pour barley, stock and wine into the larger saucepan with the mushrooms and silverbeet. Stir through butter and half of the parmigiano reggiano. Cover with a tight-fitting lid, set aside for 5 minutes.
  • 5
    Season with salt and pepper and spoon into serving bowls. Top with the remaining parmigiano reggiano.

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