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Mushroom and barley 'risotto'
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Mushroom and barley 'risotto'

A delicious and umami-laden mushroom and barley 'risotto'.

Prep Time
10 mins
Cook Time
30 mins
Servings: 2
Cuisine: International, Vegetarian

Ingredients

  • porcini mushrooms about 15g - soaked in 1 cup of boiling water, dried, 1/2 cup
  • ½ onion finely chopped
  • 2 cloves garlic crushed
  • 1 T olive oil
  • 1 cup pearl barley
  • ½ cup white wine dry
  • 3 cups chicken stock or vegetable stock, made from Nomu Fond
  • 2 T butter
  • 200 g mushroom mixed exotic, chopped
  • 2 t thyme finely chopped
  • Parmesan Cheese grated, to serve

Instructions

    Cup of Yum
  1. Soak the dried mushrooms in 1 cup of boiling water for about 20 minutes. Drain and reserve the liquid. Roughly chop the soaked mushrooms.
  2. Place the mushroom stock and the chicken/vegetable stock in a small pot and heat this, keeping it warm on the stove as you make the dish.
  3. In a heavy-based pot, heat the olive oil and gently sauté the onions for about 5 minutes to soften. Add the garlic and briefly cook.
  4. Add the barley stirring to coat all the grains and cook for about a minute. Add the wine, porcini mushrooms and thyme, and cook until most of the wine has evaporated.
  5. Add the hot stock to the barley mix one ladle at a time stirring frequently.
  6. While the barley is cooking, heat the butter in a non-stick frying pan and fry the fresh mushrooms until they just start to turn golden and set aside.
  7. Keep adding the stock until the barley is cooked through but still has a bite – this will take about 30 minutes. Add the cooked mushrooms 3 minutes before the end.
  8. Serve with grated Parmesan cheese.

Notes

  • Add a tablespoon of cream or butter at the end to make it more indulgent