Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mushroom pearl barley risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mushroom Pearl Barley Risotto is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mushroom Pearl Barley Risotto is something which I’ve loved my whole life.

Make this easy risotto recipe using high fibre pearl barley instead of rice. Packed with mushrooms and spinach, it makes an easy but filling meal for Add the barley, mix with the onions and gradually add the stock, stirring frequently. Pearl barley is left for a longer time in the husking machine, to remove the outer bran and germ layers, revealing the inner white or "pearl" coloured Delicious and filling, this is barley cooked risotto style, with lots of mushrooms and Parmesan cheese. A great meatless main or a delicious side dish.

To begin with this particular recipe, we must first prepare a few components. You can have mushroom pearl barley risotto using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mushroom Pearl Barley Risotto:

1. Prepare 500 g chopped mushrooms
2. Make ready 1 cup Pearl Barley
3. Get leaves Basil
4. Prepare Ground pepper
5. Take 1 cup grated Parmesan cheese
6. Take 1 vegetable stock cube
7. Get 1 tsp olive oil
8. Prepare Serve with
9. Prepare leaves Aragula
10. Take Balsamic vinegar

I have a feeling I should be calling this a 'barlotto' rather than a risotto, as the 'ris' in risotto refers specifically to rice, and I take enough liberties with that particular medium as it is, with my use of long grain rice in place of arborio. This hearty, healthy mushroom risotto, from Top Chef Masters star Naomi Pomeroy cleverly uses barley instead of traditional rice. Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course.

Steps to make Mushroom Pearl Barley Risotto:

1. In a large pot heat some olive oil. Add basil leaves and the cut mushrooms. Cook till the mushrooms are soft.
2. Add the Pearl Barley. Fry for a couple of mins. Add 2.5 cups of water, pepper and the veg stock cubes
3. Cook for 30 mins or till the barley is cooked. Slowly add grated cheese and taste for salt. Typically the veg stock cubes have salt, else, add salt as per taste
4. Turn off the stove
5. Add some aragula leaves to the serving dish and add balsamic sauce on top. Serve the barley risotto hot.

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course. Pearl barley is used in the place of the standard arborio rice, lending its dense, chewy texture to this savory and cheesy meal. This rich and creamy risotto is paired perfectly with meaty, sautéed mushrooms and sweet caramelized onions. Pearl barley is used in the place of the standard arborio.

So that is going to wrap it up with this exceptional food mushroom pearl barley risotto recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!