Mushroom Barley Risotto by nutrientmatters

Mushroom Barley Risotto

nutrientmatters

Cook

1 hr 15 min

US

original

metric

Picture for Mushroom Barley Risotto

US

original

metric

Ingredients

Cremini Mushrooms

6 cremini mushrooms

2 tbsp olive oil

½ tsp garlic powder

½ tsp oregano

¼ tsp cayenne

Salt & pepper

Button Mushrooms

8 Button mushrooms

2 tbsp olive oil

¼ tsp garlic powder

¼ tsp oregano

¼ tsp cayenne

Salt and pepper

1 yellow onion

2 clove garlic, minced

Mushroom Broth

3 ½ cup vegetable broth

1 cup water

Handful of dried Porcini Mushrooms

Risotto

1 cup of pearl barley (soaked for 15-30 mins)

¼ cup apple cider vinegar

4 cup 4.5 of Mushroom broth (amount of broth will vary depending on how long barley is pre-soaked for)

Salt & pepper

½ tsp honey

2 tbsp cold butter

2 tbsp fresh parsley

Tools

pot

Directions

Cremini Mushrooms

Step 1

Cook cremini mushrooms in a pot until fork tender with the ingredients below and then transfer to a plate.

6 cremini mushrooms

2 tbsp olive oil

½ tsp garlic powder

½ tsp oregano

¼ tsp cayenne

Salt & pepper

pot

Step 2

Next prepare your button mushrooms.

Button Mushrooms

Step 1

In the same pot, cook button mushrooms with the ingredients below for 3-4 minutes.

8 Button mushrooms

2 tbsp olive oil

¼ tsp garlic powder

¼ tsp oregano

¼ tsp cayenne

Salt and pepper

Step 2

Add in diced yellow onion and cook for 1-2 mins.

1 yellow onion

Step 3

Add in minced garlic and cook for 60 seconds.

2 clove garlic, minced

Step 4

Continue cooking the risotto.

Mushroom Broth

Step 1

Simmer dried mushrooms vegetable broth and water for about 10 mins in a separate pot.

Handful of dried Porcini Mushrooms

3 ½ cup vegetable broth

1 cup water

pot

Risotto

Step 1

Add in pre soaked, drained pearl barley and gently toast on higher heat for up to 60 seconds.

1 cup of pearl barley (soaked for 15-30 mins)

Step 2

Add in ACV and allow all the liquid to evaporate.

¼ cup apple cider vinegar

Step 3

Start ladling in the boiled mushroom broth, one ladle at a time, stir consistently. Once the liquid evaporates, add more broth and repeat the steps (1. Add broth 2. Stir 3. Allow broth to evaporate 4. Repeat) *BROTH SHOULD GENTLY SIMMER AWAY, not vigorously boil off so adjust the heat to a steady gentle constant simmer*

Step 4

Test grain done-ness as broth begins to lessen. Once grain is cooked add in butter and take off the heat. Add in fresh chopped parsley and plate.

2 tbsp cold butter

2 tbsp fresh parsley

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