Mushroom & Barley ‘Risotto’

Mushroom & Barley ‘Risotto’ | Nadia Felsch

Mushroom & Barley ‘Risotto’
Prep time
Cook time
Total time
yield: 4
  • 1 cup barley
  • 1 ½ tablespoons olive oil
  • 3 tablespoons fresh parsley leaves,
    finely chopped
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 400g mushrooms, washed and sliced
  • ¼ cup shallots, washed and sliced
    (green part only)
To serve
  • 1 tablespoon parsley leaves, finely chopped
  • Pecorino/parmesan cheese
  • Lemon zest (optional)
  1. Bring water to the boil in a saucepan on med-high heat
  2. Once boiling, add barley
  3. Cook uncovered for 20 min until al dente
  4. Drain and coat with oil, parsley, salt and pepper
  5. With 10 minutes remaining on the barley cooktime, heat large frypan on med-high heat
  6. Add oil and once hot, add mushrooms and shallots
  7. Cook for 5-10 minutes until aromatic and golden brown
  8. Combine with the barley and divide between bowls
  9. Top with herbs, cheese and optional zest to serve
You’ll think you’re eating classic mushroom risotto though in less time and with more nutrition!

GLUTEN-FREE? Substitute barley for brown rice.

TOP TIP - Even if you're cooking for one or two, make enough of this delicious recipe to enjoy leftovers (cold or reheated) for lunch or dinner!

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