Mushroom Barley Risotto

Pearl barley gives risotto a nutty bite and needs much less attention than rice. Brown the mushrooms separately so they stay deeply savory.

Ingredients

• 250 g pearl barley
• 400 g mixed mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, sliced
• 1 litre hot vegetable stock
• 100 ml dry white wine
• 40 g butter
• 50 g Parmesan, grated
• Thyme, olive oil, salt, and pepper

Method

1. Brown mushrooms in a hot skillet with oil and salt. Set aside.
2. In a pot, soften onion in oil for 8 minutes. Add garlic and barley; stir for one minute.
3. Add wine and let it reduce. Add hot stock a ladle at a time, stirring occasionally, for 30 to 35 minutes.
4. When tender, fold in butter, Parmesan, thyme, and half the mushrooms. Top with the rest.

Serve it with

Pair with a bitter leaf salad and extra Parmesan.