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MUSHROOM AND ARUGULA BARLEY RISOTTO

MUSHROOM AND ARUGULA BARLEY RISOTTO

Risotto is a classic dish known for being creamy and hearty yet elegant and refined. Barley is a perfect substitute for arborio rice and is served the exact same way. While it does get creamy on it's own with the usual risotto cooking method, I like to help it along with a nice dollop of creme fraiche right at the end. In this recipe, I used arugula, but you can use any greens you have. Enjoy!

Here's what you'll need

  • 1 cup pearl barley
  • 4 cups vegetable stock
  • 1 cup finely chopped mushrooms
  • 1 can strong dark ale
  • 1 small onion
  • 2 cloves garlic (finely minced)
  • 1 small bag of arugula (chopped)
  • ¼ cup fresh grated parmesan
  • 2 tbsp butter
  • 2 tbsp olive oil
  • ¼ cup creme fraiche
  • salt and pepper to taste
  1. sautee the onions, mushrooms and garlic in butter and olive oil (the darker you make these vegetables, the darker the risotto will be...whatever you're preference)

  2. MUSHROOM AND ARUGULA BARLEY RISOTTO
  3. add the barley and sautee for few minutes before adding the ale

  4. MUSHROOM AND ARUGULA BARLEY RISOTTO
  5. the rest cooks exactly like a normal risotto...stir and stir until all the liquid is absorbed and add enough chicken stock to cover the barley and stir again until gone and add more stock (the whole process will take about an hour)

  6. MUSHROOM AND ARUGULA BARLEY RISOTTO
  7. when the barley is soft and cooked, add the creme fraiche, arugula and parmesan to the risotto and stir to incorporate

  8. ladle on the risotto onto a warm plate, topped with simply dressed greens

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