BARLEY RISOTTO WITH SUNDRIED TOMATOES AND SHIITAKE
Steps:
- Pour the boiling water over the dried mushrooms, cover and set aside. In the meantime, saute the onions and half the garlic in the olive oil from the sundried tomatoes; keep it on low heat. Saute for a few minutes until onions are soft (no colour change). Add the rinsed barley and a pinch of salt. Stir the barley so that each grain is coated with oil. Add both the red and white wine and turn up the heat. After the wine is absorbed, add one cup of the liquid from the soaked mushrooms, taking care not to pour any sand into the pot. Turn the heat down to medium, and chop the mushrooms into small chunks and add to the pot. Roughly chop the sundried tomatoes and add half of them to the pot. Stir and add two cups of vegetable broth. Leave the pot partially covered and let cook until liquid is absorbed, about eight or ten minutes. Add one finely chopped garlic clove now as well as two more cups of vegetable broth. Continue to cook with lid off, stirring occasionally. When barley is tender and creamy (add extra vegetarian broth or water as needed), add the goat cheese and stir until melted. Quickly stir in the chopped spinach, the rest of the chopped tomatoes, chopped raw garlic, half and half, and sugar. Stir briefly and turn off heat. Season with salt, pepper, (and red pepper, if adding) and add one cup of the chopped basil. Cover and let stand for a few minutes. To serve, spoon into bowls and sprinkle with remaining basil.
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Kanxi Tamang
[email protected]Delicious and easy to make. Will definitely make again!
SUN RISE UPDATE
[email protected]This barley risotto was a hit with my family! Everyone loved the unique flavor combination. I especially liked the crispy texture of the shiitake mushrooms. I will definitely be making this again soon.
Ehab Abdelmeguid
[email protected]I followed the recipe exactly, but my barley risotto turned out too salty. I think I may have added too much salt when I was seasoning the broth. Next time, I will be more careful with the amount of salt I add.
Enrique Gavarrete
[email protected]This barley risotto was delicious! The flavors were perfect, and the texture was creamy and smooth. I especially liked the addition of the sundried tomatoes and shiitake mushrooms. I will definitely be making this again soon.
abdulfatah Faysal
[email protected]I'm a big fan of barley risotto, and this recipe is one of my favorites. The sundried tomatoes and shiitake mushrooms add a wonderful depth of flavor. I also like that the recipe is relatively easy to follow. I highly recommend this recipe to anyone
katii kainat
[email protected]This barley risotto was a hit with my family! Everyone loved the unique flavor combination. I especially liked the crispy texture of the shiitake mushrooms. I will definitely be making this again soon.
Sajeet Shill
[email protected]I followed the recipe exactly, but my barley risotto turned out too salty. I think I may have added too much salt when I was seasoning the broth. Next time, I will be more careful with the amount of salt I add.
roman zia
[email protected]This barley risotto was delicious! The flavors were perfect, and the texture was creamy and smooth. I especially liked the addition of the sundried tomatoes and shiitake mushrooms. I will definitely be making this again soon.
Raja Real Estate
[email protected]I'm a big fan of barley risotto, and this recipe is one of my favorites. The sundried tomatoes and shiitake mushrooms add a wonderful depth of flavor. I also like that the recipe is relatively easy to follow. I highly recommend this recipe to anyone
Mukramin Rana
[email protected]This barley risotto was a hit with my family! Everyone loved the unique flavor combination. I especially liked the crispy texture of the shiitake mushrooms. I will definitely be making this again soon.
Mantoa Moiloa
[email protected]I followed the recipe exactly, but my barley risotto turned out too salty. I think I may have added too much salt when I was seasoning the broth. Next time, I will be more careful with the amount of salt I add.
Ami Sagor
[email protected]This barley risotto was delicious! The flavors were perfect, and the texture was creamy and smooth. I especially liked the addition of the sundried tomatoes and shiitake mushrooms. I will definitely be making this again soon.
rezon Suman
[email protected]I'm a big fan of barley risotto, and this recipe is one of my favorites. The sundried tomatoes and shiitake mushrooms add a wonderful depth of flavor. I also like that the recipe is relatively easy to follow. I highly recommend this recipe to anyone
Zulfi khan
[email protected]I made this barley risotto for a dinner party, and it was a huge success! Everyone loved the unique flavor combination. I especially liked the crispy texture of the shiitake mushrooms. I will definitely be making this again for my next party.
Aisha Rajput
[email protected]This barley risotto was a bit of a disappointment. The flavors were bland, and the texture was mushy. I think I may have overcooked the barley. I will try it again, but I will be more careful with the cooking time.
Alexa Jordan
[email protected]I love barley risotto, and this recipe is one of the best I've tried. The sundried tomatoes and shiitake mushrooms add a unique and delicious flavor. I also appreciate that the recipe is relatively simple to follow. I will definitely be making this a
J Kajula
[email protected]I followed the recipe exactly, and the barley risotto turned out perfectly. The flavors were well-balanced, and the texture was creamy and delicious. I served it with a side of roasted vegetables, and it was a hit with my family.
lerato phefo
[email protected]This barley risotto was a delightful surprise! The combination of sundried tomatoes, shiitake mushrooms, and barley created a flavorful and satisfying dish. The barley cooked perfectly, and the sundried tomatoes and shiitake mushrooms added a wonderf