Barley Risotto, Field Mushrooms and balsamic
User Reviews
5
-
Servings
4
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Course
Main Course
Barley Risotto, Field Mushrooms and balsamic
Description
Barley Risotto, Field Mushrooms and Balsamic combines barley cooked slowly in chicken stock with sautéed onions, garlic, and butter to develop a creamy, rich texture similar to traditional risotto but with a chewier bite. The addition of grated Parmesan enhances the savory depth. Separately roasted field mushrooms are seasoned and finished with chives and a balsamic glaze, bringing a balanced sweetness and acidity that contrasts with the creamy risotto. This dish is an appealing alternative for those looking to enjoy a grain-based dish with robust mushroom flavor and the bright acidity of balsamic.
The cooking process involves gradually adding stock to the barley to ensure it absorbs liquid evenly without becoming mushy, while roasting the mushroom quarters separately to maintain their texture before tossing them with aromatics and glaze. This method gives distinct layers of flavor and texture to the final plate.
This risotto can be served as a main vegetarian dish or paired with a light salad or protein to complement its rustic richness. Its blend of creamy barley and roasted mushrooms makes it suitable for cooler weather or when a comforting but elevated grain dish is desired.
Ingredients
- 200 gram barley 1 cup, pearled
- 150 gram onion 1 small, diced
- 1 clove garlic crushed
- 30 gram butter
- 60 ml olive oil
- 60 ml cream or low fat substitute- 1/4 cup
- 30 gram Parmesan Cheese or more if you like, grated
- 1 litre chicken stock
- 250 gram field mushrooms
- 40 ml balsamic glaze Tablespoon, or a very sweet thick balsamic
- 5 gm salt
- 5 gm black pepper
- 40 ml olive oil extra for roasting mushrooms
- 1/2 bunch chives chopped into pieces, bunch
- 30 gram Parmesan Cheese extra for serving
Instructions
- Using a shallow sided medium pot sweat the onion, garlic and 3 mushrooms roughly cut in 2 Tablespoons of olive oil. When heated through add the barley and saute until coated and hot. Add 1 cup of stock and a little salt and pepper . Let this almost absorb before adding another cup of stock.
- While the risotto is cooking chop the remaining mushrooms into quarters and toss with some oil and salt and pepper and either bake or toss in a hot fry pan till cooked. You may need to add a little more oil. Toss the chives & balsamic into the mushrooms and mix. Set aside and keep warm.
- Add 1/2 a cup more stock and check the barley for doneness. If it still has a firm centre add the other 1/2 cup of stock and turn right down and put a lid on the pot. This will encourage the barley to absorb as much stock as possible. Check again and add more stock if necessary.
- Open the pot and add the butter, cream and parmesan and taste for salt and pepper.
- Serve with the field mushrooms and extra parmesan.
- Serve this as it is or with steak or meat dishes. Add basil or other herbs such as thyme or rosemary. You could also make it with porcini mushrooms
User Reviews
Overall Rating
5
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