WILD MUSHROOM & BARLEY RISOTTO
Steps:
- Preparation 1. Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer. 2. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium. 3. Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.) 4. Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper. Nutrition Per serving: 321 calories; 9 g fat (3 g sat, 4 g mono); 9 mg cholesterol; 48 g carbohydrates; 9 g protein; 10 g fiber; 543 mg sodium; 373 mg potassium. Nutrition Bonus: Selenium (32% daily value), Vitamin A (30% dv), Magnesium (14% dv), excellent source of beta-glucan.
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fazal king130
[email protected]This is a delicious and hearty risotto. The barley gives it a nice chewy texture and the mushrooms add a lot of flavor.
Drf Yui
[email protected]This risotto is a great way to use up leftover mushrooms. I used a mix of fresh and frozen mushrooms and it turned out great.
Benny Chenchiah
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this risotto. The barley and cheese mellowed out the mushroom flavor.
Day Steven
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish that's perfect for a special occasion.
Sheik Fahad Al Mahmud
[email protected]I added a bit of white wine to the risotto and it really enhanced the flavor. I also used a mix of fresh and dried mushrooms.
Manu Rai
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and satisfying dish.
Christle Claark
[email protected]I'm not usually a fan of barley, but I really enjoyed the texture and flavor in this risotto. It's a great way to use up leftover barley.
Nduza Moyo
[email protected]This risotto is so creamy and comforting. The barley adds a nice touch of texture and the mushrooms are perfectly cooked.
Manana Lenyelo
[email protected]I made this risotto for my vegetarian friends and they loved it. It's a great meatless main course that's packed with flavor.
Sonam Lhamo
[email protected]This dish is perfect for a special occasion or a cozy night in. I served it with a side of roasted vegetables and it was a hit!
benedict okeh
[email protected]The wild mushrooms added a wonderful earthy flavor to the risotto. I used a mix of shiitake, oyster, and cremini mushrooms.
Kamo Mbone
[email protected]I love the addition of barley to this risotto. It gives the dish a nice chewy texture and makes it more filling.
YOUCEF NIKE
[email protected]This was my first time making risotto and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the end result was a delicious and impressive dish.
Ally Allykilete
[email protected]I followed the recipe exactly and the risotto turned out perfectly. The barley was cooked to perfection and the mushrooms were tender and flavorful.
Stella Mcintosh
[email protected]This wild mushroom barley risotto was an absolute delight! The combination of earthy mushrooms, creamy barley, and flavorful broth created a dish that was both comforting and sophisticated.