mushrooms fry with space
An overcrowded pan cools and collects liquid. Frying the mushrooms in portion for a strong tan.
European Autumn Kitchen Recipe
Pearl Barley Risotto with Mushrooms
pearl barley absorb broth more slowly than risotto rice. The mushrooms are roasted separately sharply and only lifted at the end under the creamy grain.
Total time
1 hr 5 min
Calories
625 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Creamy pearl barley risotto with browned mushrooms
pearl barley do not need to be stirred constantly, but need more time than classic risotto rice. Rinse it before cooking and add the hot broth in portions. Roast the mushrooms separately in a wide pan. Thus, the water evaporates quickly and they develop roasted aromas instead of boiling softly in the pot.
Vegetarian Dinners
Dinner
Autumn Recipes
Vegetables
Recipe
Pearl Barley Risotto with Mushrooms
Pearl barley turns creamy in stock while keeping a gentle bite; deeply browned mushrooms, Parmesan and thyme finish the dish.
Ingredients
4 servings
Method
-
1
mushrooms prepare
mushrooms halve or cut into thick slices depending on the size. Dip very wet mushrooms dry with kitchen paper.
-
2
mushrooms strong roast
Heat a wide pan strongly. Fry mushrooms in two portions with a little oil for 5 to 6 minutes each. Salt, pepper and put aside.
-
3
pearl barley sweat
Heat half of the butter in a saucepan. Sweat for 4 minutes, add garlic and pearl barley and fry for 1 minute.
-
4
pearl barley cooking
Deglaze and boil with white wine. Add hot broth in three to four portions and cook the pearl barley with occasional stirring for 35 to 40 minutes.
-
5
Complete Risotto
Mix Parmesan, remaining butter, thyme and two thirds of the mushrooms. Season with lemon juice, salt and pepper.
-
6
Arrange
Distribute pearl barley risotto on plates and serve with the remaining fried mushrooms.
Kitchen know-how
Tips for Pearl Barley Risotto with Mushrooms
Check pearl barley for bite
Depending on the grain, the cooking time varies. Finished pearl barley are soft, but have a light bite in the core.
Variations
How to adapt this recipe
Replace butter with olive oil and Parmesan by two tablespoons of yeast flakes and an additional splash of lemon juice.
Roast 400 g Hokkaido cubes separately in the oven and lift them together with the mushrooms under the finished pearl barley.
Nutrition per serving
625kcal
77.0 gCarbohydrates
22.0 gProtein
25.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pearl Barley Risotto with Mushrooms
No. pearl barley are mostly made of peeled barley, taste nutty and retain more bite than starchy risotto rice.
For this recipe not. Rinse is enough. Softened pearl barley cook faster and need accordingly less broth.
The pan was too cool or too full. Dry the mushrooms, heat the pan strongly and salt only towards the end.
Yes. Add some broth when warming slowly. The pearl barley swells and the dish becomes firmer in the fridge.
Keep cooking