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Barley and Mushroom Risotto


With Laura Faire

Barley and Mushroom Risotto

Preparation time: 5 minutes
Cooking time: 45 minutes

Ingredients
2 tablespoons of olive oil
1 carrot, finely chopped
1 stalk of celery, finely chopped
1 onion, finely chopped
250 grams button mushrooms, roughly chopped
1 cup pearl barley
1/2 cup chopped fresh herbs or 1 tablespoon mixed herb
4 cups stock (chicken or vegetable)
2 tablespoons tomato paste
1/4 cup Parmesan cheese
25 grams of butter
10 button mushrooms, sliced, extra
1 tablespoon olive oil
25 grams butter

Method
Heat oil in large saucepan over medium heat.
Add onion, carrot and celery and sauté for 2 minutes.
Add first lot of mushrooms and sauté until golden brown, about 15 minutes.
Stir in herbs and garlic and add barley and stir 1 minute.
Add 4 cups broth and bring to boil.
Reduce heat to a simmer, cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
Stir in tomato paste.
Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more stock if necessary for about 10 minutes.
Stir in cheese and first amount of butter.
Season with salt and pepper.
Heat second amount of oil and second amount of butter until very hot and add sliced mushrooms and fry until really brown.
Pile on top of risotto.

(Broadcast: 11 May 2012)

Recipe from


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