date: 2020-09-06T03:38:04.162Z image: https://img-global.cpcdn.com/recipes/949bb14559eba522/751x532cq70/pearl-barley-mushroom-risotto-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/949bb14559eba522/751x532cq70/pearl-barley-mushroom-risotto-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/949bb14559eba522/751x532cq70/pearl-barley-mushroom-risotto-recipe-main-photo.jpg author: Nora Montgomery ratingvalue: 4.8 reviewcount: 15792 recipeingredient: - "200 g pearl barley" - "1 onion diced finely" - "2 large cloves garlic sliced very finely" - "Handful fresh parsley leaves roughly chopped few as garnish" - "8 g dried Porchini mushrooms larger broken to smaller pieces" - "1.25 litres boiling water with 12 cube vegetable stock" - "1 glug of white wine optional" - " Sea salt and cracked black pepper to season" - "1 tbsp vegetable oil" - "1/2 tbsp salted butter" - " Parmesan cheese to grate over" recipeinstructions: - "Add oil to a large saucepan and warm over a medium heat. Add the onions and a good grind of black pepper and softly cook them until translucent, stirring occasionally, this will take around 6-8 minutes. Add in a good pinch of salt and the garlic and fry for 10-15 seconds until fragrant." - "Add the pearl barley and the white wine and combine everything together well, fry for around a minute whilst stirring to evaporate off the alcohol a little. Add in the dried mushrooms and pour in half a pint of stock (250ml) and stir. Once the stock has almost reduced, pour in another 250ml. Continue to simmer over a medium heat, stirring occasionally." - "Continue this process of reducing down the stock and then adding another 250ml stock until the pearl barley is tender and cooked but still with a gentle bite to it. Right towards the end you may need to turn down the heat a smidge so the liquid reduces slower. Remove from the heat and add in most of the chopped parsley reserving a little as garnish. Add in the butter and gently stir through, to make the risotto beautifully creamy." - "Serve up and garnish with more fresh parsley, salt and pepper to taste and a grating of quality Parmigianino Reggiano cheese. Enjoy! :)" categories: - Recipe tags: - pearl - barley - mushroom katakunci: pearl barley mushroom nutrition: 283 calories recipecuisine: American preptime: "PT14M" cooktime: "PT45M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to make a special dish, pearl barley mushroom risotto. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious. Pearl Barley Mushroom Risotto is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are nice and they look fantastic. Pearl Barley Mushroom Risotto is something that I've loved my whole life. Mushroom Barley Risotto is unique and elegant. Pearl barley is cooked with mushrooms and garlic and mixed with parmesan cheese for a creamy and savory flavor! Wild mushroom risotto is the perfect side for a juicy pork tenderloin or a deliciously flavorful meatloaf recipe. Make this easy risotto recipe using high fibre pearl barley instead of rice. To get started with this particular recipe, we must prepare a few components. You can have pearl barley mushroom risotto using 11 ingredients and 4 steps. Here is how you cook that. ##### The ingredients needed to make Pearl Barley Mushroom Risotto: 1. Get 200 g pearl barley, 1. Make ready 1 onion, diced finely, 1. Prepare 2 large cloves garlic, sliced very finely, 1. Prepare Handful fresh parsley leaves, roughly chopped, few as garnish, 1. Make ready 8 g dried Porchini mushrooms, larger broken to smaller pieces, 1. Prepare 1.25 litres boiling water with 1/2 cube vegetable stock, 1. Get 1 glug of white wine (optional), 1. Get Sea salt and cracked black pepper to season, 1. Make ready 1 tbsp vegetable oil, 1. Prepare 1/2 tbsp salted butter 1. Get Parmesan cheese, to grate over Pearl barley is used in the place of the standard arborio. Once cooked, stir in the mushrooms, Parmesan and mascarpone, season with black pepper and garnish with the garlic chives. Heres how to make a delicious Risotto with my personally favourite bean! For up to date and consistent food ideas. ##### Steps to make Pearl Barley Mushroom Risotto: 1. Add oil to a large saucepan and warm over a medium heat. Add the onions and a good grind of black pepper and softly cook them until translucent, stirring occasionally, this will take around 6-8 minutes. Add in a good pinch of salt and the garlic and fry for 10-15 seconds until fragrant. 1. Add the pearl barley and the white wine and combine everything together well, fry for around a minute whilst stirring to evaporate off the alcohol a little. Add in the dried mushrooms and pour in half a pint of stock (250ml) and stir. Once the stock has almost reduced, pour in another 250ml. Continue to simmer over a medium heat, stirring occasionally. 1. Continue this process of reducing down the stock and then adding another 250ml stock until the pearl barley is tender and cooked but still with a gentle bite to it. Right towards the end you may need to turn down the heat a smidge so the liquid reduces slower. Remove from the heat and add in most of the chopped parsley reserving a little as garnish. Add in the butter and gently stir through, to make the risotto beautifully creamy. 1. Serve up and garnish with more fresh parsley, salt and pepper to taste and a grating of quality Parmigianino Reggiano cheese. Enjoy! :) Heres how to make a delicious Risotto with my personally favourite bean! For up to date and consistent food ideas. Try this fantastic risotto made with pearl barley, chicken, leeks and mushrooms for a delicious, healthy and hearty meal. This hearty, healthy mushroom risotto, from Top Chef Masters star Naomi Pomeroy cleverly uses barley instead of traditional rice. Add the mushrooms and thyme and season with. So that's going to wrap it up with this special food pearl barley mushroom risotto recipe. Thank you very much for your time. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!