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mushroom barley risotto

mushroom barley risotto

Yields4 Servings

 25 g Butter
 1 tsp Olive oil
 1 Onion (peeled & chopped)
 2 Garlic cloves (minced)
 250 g Chestnut mushrooms (sliced)
 1 tsp Thyme
 300 g Pearl barley
 50 ml White vermouth or wine
 800 ml Beef stock
 90 g Cream cheese
 30 g Grated parmesan
 1 Small bunch parsley (chopped)

1

Heat the oil and butter in a heavy based pan over a high heat. Add the onion and garlic and cook until soft and tender.

2

Add the sliced mushrooms, salt, pepper and thyme to the pan and cook until the mushrooms have browned a little and soaked up the fat in the pan and then begin to omit their juices back into the pan.

3

Tip in the barley and stir through the juices in the pan for a moment. Add the white vermouth and allow to bubble for away for a moment before stirring in the stock.

4

When it begins to bubble, reduce heat, put lid on and simmer on a low heat for 25 - 30 minutes until almost all the liquid has been absorbed and barley is tender.

5

When cooked, turn off the heat and stir through the grated parmesan and cream cheese to make thick and creamy. Check seasoning. Spoon out onto a serving plate or bowl and scatter with chopped parsley.

Ingredients

 25 g Butter
 1 tsp Olive oil
 1 Onion (peeled & chopped)
 2 Garlic cloves (minced)
 250 g Chestnut mushrooms (sliced)
 1 tsp Thyme
 300 g Pearl barley
 50 ml White vermouth or wine
 800 ml Beef stock
 90 g Cream cheese
 30 g Grated parmesan
 1 Small bunch parsley (chopped)

Directions

1

Heat the oil and butter in a heavy based pan over a high heat. Add the onion and garlic and cook until soft and tender.

2

Add the sliced mushrooms, salt, pepper and thyme to the pan and cook until the mushrooms have browned a little and soaked up the fat in the pan and then begin to omit their juices back into the pan.

3

Tip in the barley and stir through the juices in the pan for a moment. Add the white vermouth and allow to bubble for away for a moment before stirring in the stock.

4

When it begins to bubble, reduce heat, put lid on and simmer on a low heat for 25 - 30 minutes until almost all the liquid has been absorbed and barley is tender.

5

When cooked, turn off the heat and stir through the grated parmesan and cream cheese to make thick and creamy. Check seasoning. Spoon out onto a serving plate or bowl and scatter with chopped parsley.

Mushroom Barley Risotto
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