This risotto can
be made very much like a regular risotto. The only difference is that
we'll use pearl barley instead of arborio rice. Pearl barley is
nutritious, healthy and it tastes brilliant. So it's definitely
always a winner and delightful with mushrooms. I think pearl barley
needs to simmer slightly longer than arborio rice, but otherwise I'm
using my normal risotto method. Let's start cooking!
Ingredients
1 cup of pearl
barley
250g chestnut
mushrooms
1 large shallot
2 cloves of garlic
100ml white wine
A few dried
procini mushrooms
Vegetable stock
powder
Vegetarian pasta
cheese
Parsley
Thyme
Salt
Black pepper
Olive oil
Butter
Method
Chop the shallot,
garlic and chestnut mushrooms. Prepare a vegetable stock by mixing
the vegetable stock powder with water, adding parsley and warming it
up. Crush a few porcini mushrooms and soak them in water for about 10
minutes. Later you can add this mushroomy soaking water to the
vegetable stock. Remember that we want to make this whole risotto
extremely shroomy!
Heat olive oil in
a pan and lightly fry the chopped shallot. Then add the chestnut
mushrooms to the pan and keep frying for about 5 minutes. Finally add
the garlic and the soaked porcini.
Add small butter
bits to the pan and let them melt. Then add the pearl barley and stir
everything on the pan for a couple of minutes.
Pour the white
wine in and let it evaporate. Then add a cup or two of the hot
vegetable stock to the pan and let simmer under a lid. Stir often and
add more vegetable stock after a while. Keep this up until the barley
is cooked.
Grate some
vegetarian pasta cheese (vegetarian parmigiano) and add it to the
risotto. Season with salt and black pepper. Add more wine, butter or
parsley if needed.
Garnish with
parsley, cheese and some thyme and enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.