First posted: Dec 7, 2015

Barley and Mushroom Risotto



Cooks in:        Serves:4

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 small-medium onion, chopped
  • 1 large clove garlic, chopped
1 heaped cup pearled barley
  • 1/2 cup (125ml) white wine
  • 3 cups (750ml) very hot chicken or vegetable stock
  • 500g chopped mixed mushrooms
  • About 1/2 cup grated parmesan cheese
  • About ¼ cup mascarpone cheese
  • Handful chopped fresh parsley
  • Salt and pepper

What to do

1. Heat half the oil and butter in a large, heavy based saucepan and when the butter starts to foam add the onion, cook for about 5-8 minutes, or until softened, then add the garlic. Cook over medium heat for 2-3 minutes, until softened and fragrant.

2. Add in the barley and stir until well-coated in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add all of the stock and simmer, stirring from time to time, until the liquid has been absorbed or alternatively drain off any excess water as soon as the barley is plump and tender and just passed al-dente.

3. About 10 minutes before serving, in a separate pan, add the remaining olive oil and butter and when the butter starts to foam, add the mushrooms and cook for 3-4 minutes or until lightly golden. Add them to the risotto dish.

4. Remove the pot from the heat, stir through the parsley, parmesan, mascarpone and salt and pepper to taste. Serve into pre-warmed bowls, garnish with fresh parsley and eat immediately.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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