Mushroom & Barley ‘Risotto’
Author: Nadia Felsch
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)
- 1 tablespoon parsley leaves, finely chopped
- Pecorino/parmesan cheese
- Lemon zest (optional)
- Bring water to the boil in a saucepan on med-high heat
- Once boiling, add barley
- Cook uncovered for 20 min until al dente
- Drain and coat with oil, parsley, salt and pepper
- With 10 minutes remaining on the barley cooktime, heat large frypan on med-high heat
- Add oil and once hot, add mushrooms and shallots
- Cook for 5-10 minutes until aromatic and golden brown
- Combine with the barley and divide between bowls
- 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!
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/06/19/mushroom-barley-risotto/
3.4.3177