Vegetarian recipe for cheesy barley and mushroom risotto
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
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.
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.
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.
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.
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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.