Barley Risotto
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
639 kcal
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Course
Main Course, Lunch
Barley Risotto
Description
This barley risotto starts by soaking dried mushrooms in boiling water, reserving the soaking liquid. Onions and the mushrooms are sautéed in butter until softened and lightly browned, then garlic and barley are added. The mushroom water, herbs including fresh lovage (or parsley/savory), and optional juniper provide complex, earthy flavors as stock is gradually stirred in and absorbed.
The barley is cooked until tender but retains a slight bite, giving it a chewy consistency unlike classic rice risotto. Shredded grouse is stirred in near the end along with grated pecorino cheese, adding a savory richness. Chives finish the dish with a mild onion note.
This risotto is a filling and flavorful main course or side that presents woodland flavors, offering a different grain choice with barley’s texture. The gradual liquid absorption and frequent stirring create a creamy, cohesive dish.
Ingredients
- 1 ounce dried mushrooms
- 4 tablespoons butter divided
- 1 cup onion minced
- 2 cloves garlic minced
- 2 cups barley
- 1 tablespoon lovage minced, fresh, or parsley or savory
- 2 teaspoons ground juniper (optional)
- 5 cups stock (chicken, grouse, vegetable, etc.)
- 8 ounces grouse chicken or other meat, shredded
- 1/4 cup pecorino cheese grated
- 2 tablespoons chive minced
Instructions
- Pour a couple cups of boiling water over the mushrooms to rehydrate them. Chop and shred the other ingredients while the mushrooms are softening. When they are rehydrated, chop them fine. Reserve 1 cup of the soaking water.
- Heat 3 tablespoons of the butter in a medium pot over medium-high heat. Sauté the onions and the mushrooms until the onions are soft and starting to brown, about 5 minutes. Add the garlic and the barley and stir well.
- Stir in the cup of mushroom soaking water, then add the herbs and juniper, if using. Stir constantly until the water has mostly been absorbed, then add a cup of the stock and repeat.
- Keep this process up until the barley is tender. Once you have a couple cups of liquid absorbed, you can drop the heat to medium and slow down on the stirring. You still need to stir often, just not constantly.
- When the barley is tender, stir in a little more stock, the shredded grouse and the cheese. When that's incorporated, mix in the last tablespoon of butter. Serve garnished with chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 82g | 27% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 310mg | 13% |
| Potassium | 991mg | 21% |
| Fiber | 18g | 72% |
| Sugar | 3g | 6% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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