Mushroom risotto with barley

Mushroom risotto with barley

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

Barley is a fantastic grain as it cooks in a similar way to arborio rice (although it takes a little longer) and has a similar texture, but it boosts the meal’s fibre content as well as adding a host of other nutrients. Barley also gives the risotto a rich, nutty flavour.


Quantity Ingredient
25g dried porcini mushrooms
1 litre boiling water
1 litre Vegetable stock
1 bay leaf
2 tablespoons olive oil
2 teaspoons butter
2 onions, finely chopped
4 garlic cloves, crushed
2 cups pearl barley
250ml red wine
250g butter or swiss-brown mushrooms, sliced
2 tablespoons chopped flat-leaf parsley


  1. Place the dried porcini mushrooms in a bowl and cover with the boiling water. Soak for 15–20 minutes, then drain and reserve the water.
  2. Put the mushroom water, vegetable stock and bay leaf in a medium saucepan and bring to the boil, then reduce the heat to a gentle simmer.
  3. Heat the oil and butter in a large heavy-based saucepan and add the onion. Fry for 2–3 minutes, until translucent. Add the garlic and porcini mushrooms and fry for another minute. Add the barley and stir until well combined, then add the red wine and boil for about 2 minutes, until evaporated. Stir in the sliced fresh mushrooms, then begin to gradually add the stock a ladle at a time. Stir in each ladle of stock and simmer until absorbed before adding the next. Continue to add stock until it is all used and the barley is tender (approximately 40–45 minutes). Stir through the parsley and serve.

low fat
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