Mushroom Barley Risotto

  • Time:
    45 minutes
  • Serves:

A healthy recipe for vegetarian and mushroom lovers using barley and musrhooms.


2 tablespoons olive oil
1 large onion
200 grams portobello mushrooms
2 garlic cloves
2 tablespoons chopped parsley
200 ml vegetable stock
200 grams barley
150 ml milk
2 tablespoons white wine
60 grams cheddar
50 grams parmesan

Heat the olive oil in a frying pan and add the chopped onions.  Cook the onions for about 5 minutes or until the onions start to brown.  Add the chopped mushrooms to the onions and cook until mushrooms have release their liquid.

onionsadd mushrooms to onionsmushrooms

Add the chopped garlic cloves and the finely chopped parsley.  Add the barley and stir while cooking for about 1 minute.  Top with 200 ml of vegetable stock and bring to boil.  Reduce the heat until almost all liquid has evaporated.  Add the wine and milk and cook until all liquid is absorbed and the barley is tender.  If required add more liquid until the barley is fully cooked.

garlic and parsleybarley mushrooms and onionsbarley mushrooms and onions

When the barley is fully cooked add the knob of butter and cheddar and stir until the cheese is completely melted.  Grate the parmesan cheese on top of the barley and serve.

add milk to barleyadd knob of buttermushroom barley risotto


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