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Mushroom and Barley Risotto
Australiadinnervegetarian

Mushroom and Barley Risotto

Total Time
60 min
Prep / Cook
15 / 45 min
Serves
4 people

Ingredients

  • 1 tbsp Olive oil
  • 40 g Butter
  • 1 Onion
  • 1.2 l Vegetable stock
  • 2 cloves Garlic
  • 1/2 cup White wine
  • 400 g Mushrooms
  • 1/2 cup Parmesan cheese
  • 1/2 tsp Black pepper
  • 1.5 cups Pearl barley
  • 2 sprigs Thyme
  • 1 tsp Salt

Instructions

  1. 1

    Rinse pearl barley under cold water and drain.

  2. 2

    Heat vegetable stock in a saucepan and keep warm.

  3. 3

    Heat olive oil and half the butter in a wide pan over medium heat.

  4. 4

    Sauté mushrooms until golden, about 5 minutes. Remove and set aside.

  5. 5

    Add remaining butter, onion and garlic. Cook until softened, about 3 minutes.

  6. 6

    Add barley and stir to coat in butter for 1 minute.

  7. 7

    Add white wine and stir until absorbed.

  8. 8

    Add warm stock one ladle at a time, stirring frequently, allowing each addition to absorb before adding more. This takes about 35-40 minutes.

  9. 9

    Return mushrooms to the pan with the last ladle of stock.

  10. 10

    Stir through parmesan cheese and fresh thyme. Season with salt and pepper.

  11. 11

    Serve immediately with extra parmesan on top.

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