BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS
Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.
Provided by Kay Chun
Categories dinner, grains and rice, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
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Bl Erok
[email protected]I was pleasantly surprised by how much I enjoyed this risotto. The barley was cooked perfectly and the mushrooms and carrots were flavorful.
Alesia Milonenko
[email protected]This was a delicious and healthy meal. I will definitely be making it again.
Ramsurrun Gulshan
[email protected]I love the combination of barley, mushrooms, and carrots in this risotto.
Ashan Ashak
[email protected]This was a great way to use up leftover barley. The mushrooms and carrots added a lot of flavor.
Syed Zia
[email protected]I made this risotto for a dinner party and it was a big hit. Everyone loved the flavor and the texture.
Annex Lovely
[email protected]This was a delicious and hearty meal. I will definitely be making it again.
Dark Waber
[email protected]I love this recipe! It's so easy to make and it's always delicious.
Koysor Ahmed
[email protected]This was a great recipe! I made it for my family and they loved it.
Dave W
[email protected]I was pleasantly surprised by how much I enjoyed this risotto. The barley was cooked perfectly and the mushrooms and carrots were flavorful.
AfroMedia Connect
[email protected]This was a delicious and healthy meal. I will definitely be making it again.
Ernest ocran
[email protected]I love the combination of barley, mushrooms, and carrots in this risotto.
zaib unisa
[email protected]This was a great way to use up leftover barley. The mushrooms and carrots added a lot of flavor.
Asad Asas
[email protected]I made this risotto for a dinner party and it was a big hit. Everyone loved the flavor and the texture.
Ashi Ashi
[email protected]This was a delicious and easy recipe to follow. I used brown rice instead of barley and it turned out great.
Tamer Hussein
[email protected]I love this recipe! The barley is so creamy and the mushrooms and carrots add a lot of flavor.
Jadoonunun Ria
[email protected]This was a great recipe! The barley was cooked perfectly and the mushrooms and carrots were delicious.
Nokwezi Naledi
[email protected]I made this risotto last night and it was a hit with my family. The barley was fluffy and the mushrooms and carrots were flavorful. I would definitely recommend this recipe.
Hafiswah Kyazike
[email protected]This barley risotto was a delicious and hearty meal. The barley was cooked perfectly and the mushrooms and carrots added a lot of flavor. I will definitely be making this again.