Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto (do not wipe skillet clean).
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)
- Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with dill and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
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[email protected]Yum!
Suraj Sonar
[email protected]Delish!
Cuidadomusic
[email protected]Try it, you'll love it!
Itangishaka Gedeon
[email protected]I highly recommend this recipe.
Richard Campbell
[email protected]This is one of the best barley risotto recipes I've ever tried.
Maqbool jan
[email protected]★★★★★
Kudus Aminu
[email protected]This risotto is definitely a keeper. I'll be making it again and again.
Ayabonga Mlaka
[email protected]I served this risotto with a simple green salad and it was the perfect meal.
Jaesie Hansen
[email protected]I used a mix of cremini and shiitake mushrooms in this risotto and they were both delicious.
Ra ju
[email protected]The dill in this recipe really makes it. It adds a bright and refreshing flavor that perfectly complements the mushrooms and barley.
Bikram Budhathoki
[email protected]I love that this risotto is made with barley instead of rice. It's a great way to add some extra fiber and nutrients to your meal.
wasswa john
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Chevy
[email protected]I've made this risotto several times and it's always a hit with my family and friends.
Tysha Carson
[email protected]I'm not a big fan of barley, but I really enjoyed this risotto. The barley was cooked perfectly and the flavors were amazing.
Kuber Rana
[email protected]This recipe is easy to follow and produces a delicious and impressive dish.
Lalal Khan
[email protected]I added some chopped walnuts to the risotto for extra crunch.
PixieLou85
[email protected]The risotto was creamy and flavorful, and the mushrooms were perfectly cooked.
Dominic Antwi
[email protected]I love the combination of barley, mushrooms, and dill in this recipe.
Ehsan karim
[email protected]This barley risotto is a delicious and hearty dish, perfect for a cold winter night.