Mushroom and barley risotto | rooi rose
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Mushroom and barley risotto

09/02/2018

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You don't have to use risotto rice to make risotto. All grains, such as barley, can be used and the latter is super healthy. Try this delicious mushroom and barley risotto.

Recipe Vickie de Beer. Photograph Lee Schwagele

Mushroom and barley risotto

Serves: 6 Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 50 g dried porcini mushrooms (you can buy it at Woolworths and specialty shops)
  • 125 g butter
  • 250 g brown mushrooms, cut into quarters
  • 1 Handful of fresh sage leaves
  • 30 ml (2 tbsp.) olive oil
  • 1 onion, finely chopped
  • 3 gloves garlic, chopped
  • 4 sprigs thyme
  • 2 bay leaves
  • 400 g barley
  • 125 ml (1/2 c) dry white wine
  • 250 ml (1 c) mascarpone or double cream-cream
  • 50 g parmesan cheese
  • 60 g butter
  • 50 g pine nuts, roasted
  • 7-8 sage leaves
  •  

Instructions

  1. Soak the porcini for 10 mins in 2 liters boiled water. This will make up the stock you'd use to make the risotto. Drain the fluid and keep aside. Keep the soaked mushrooms: Chop the porcini and keep aside.
  2. Fry the mushrooms and sage in the melted butter for 7-8 minutes until golden. Flavour with salt and black pepper. Keep aside.
  3. Heat the olive oil over medium heat in a large pan. Fry the onion, garlic, thyme and bay leaves for 5 min until soft. Add the barley and fry for 2 min. Stir regularly. Add the wine and cook for 2 more minutes.
  4. Add 125 ml porcini stock at a time and stir continuously. Repeat until all the stock has been absorbed and the barley is cooked.
  5. Melt the 60 g butter in a small pan and add the nuts and sage leaves. Fry until the butter has a caramel color and has a nutty aroma.
  6. Add 80 ml mascarpone and parmesan cheese. Stir in the mushrooms. Serve with extra mascarpone cheese and spoon the pine and sage butter over.

 

 



Catherine Schenck

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