Tuesday, 13 January 2015

Mushroom Pearl Barley Risotto

We all enjoy mushrooms and trying different varieties. Mushroom risotto is a favourite in our house, but sometimes meals that are regularly made sometimes need a bit of a change every now and then.

Last week I decided to substitute the rice for pearl barley.

Pearl barley bulks out a meal well and is so cheap to buy. When cooking the pearl barley to add more flavour simply cook it in the stock that is suitable for the dish that you are cooking.

This is what I did...

Mushroom Pearl Barley Risotto


125g Shiitake mushrooms, sliced
200g Chestnut mushrooms, sliced
1 - 1.5ltr Vegetable stock
250g Pearl barley
2tsp Extra virgin olive oil


1 - Bring 1ltr water to the boil and stir in the vegetable stock

2 - Rinse the pearl barley and add to the water

3 - Simmer for about an hour checking on it regularly and adding extra water when needed

4 - Once the pearl barley has absorbed the water and is tender remove from the heat

5 - Heat the oil over a medium heat and add the mushrooms

6 - Cook for 10 minutes or until the mushrooms are starting to soften

7 - Add the mushrooms to the pan of pearl barley and mix thoroughly and serve immediately

The shiitake mushrooms add a depth of flavour to this dish. However wild mushrooms will also go well. With the stronger flavour from the shiitake you really do not need to add any extra herbs.

This dish is delicious as it is or accompanied with some crusty bread.

Enjoy x

I am sharing my recipe with A Mummy Too - Recipe of the Week.

Link up your recipe of the week

1 comment:

  1. A fab looking mushroom risotto Kirsty, a brilliant idea to use pearl barley.


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