How To make Portobello Barley Risotto
4 tablespoons olive oil
1/2 pound portobello mushrooms
wiped clean with a damp cloth and
cut in 1" pieces 1 medium onion :
coarsely chopped
4 1/2 cups vegetable broth fat removed
1 cup pearl barley :
rinsed
1 tablespoon fresh rosemary leaves chopped
1/2 teaspoon ground allspice
1/2 cup white wine :
sweet
(Reisling, sauterne, dessert white) 1/2 cup golden raisins
salt and pepper 2 tablespoons Italian parsley
[1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often. Remove the mushrooms from the pan and set aside. [2] Reduce heat to medium-low. Add remaining oil and the onion. Cook about 10 minutes until onion is soft. [3] While onion is cooking, bring the vegetable broth to a boil in a medium-sized saucepan. Adjust heat to maintain a gentle simmer. [4] Add the barley, rosemary and allspice to the onions. Raise the heat to medium-high and cook, stirring, for 1 minute, making sure the barley is evenly coated with the oil. Add the wine and cook for 5 minutes, stirring, or until the wine is nearly evaporated. [5] Add the hot broth to the barley mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat until each addition of broth is absorbed into the barley before adding the next. [6] When the barley is tender and nearly all the broth has been absorbed (about 45 minutes), stir in the reserved mushrooms and the raisins. Cook a few minutes longer, until the risotto reaches desired consistency. Season with salt and pepper. Serve immediately, sprinkling with chopped parsley.
CookSNote: When cleaning mushrooms, remove any stem ends. Wipe the mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet. Serves 4. 1/4 = 482 cals, 73g carbs, 11g pro., 18g fat, 3mg chol.
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Corn Risotto | With Mushrooms & Barley
Corn Risotto | With Mushrooms & Barley
Sometimes dishes just call out to you as a good idea.
As you will note from the last FatLadFood Show, myself and the lady went down to Dublin for a trip, and ate in a lovely restaurant called Mr Fox.
While I was there, I had a beautiful sweetcorn risotto dish, which this one is based upon.
Oh it was delicious, very simple, yet filled with the flavours of summer.
This is my homage, using barley and mushrooms, were the original recipe did not.
FatLadFood Show Episode 4:
Cookware
Circulon Saucepans:
Ingredients
For the Risotto
2 cloves of Garlic, finely chopped
1 Onion, finely chopped
1 head of Corn, cut in half
150g Pearl Barley
500lm Vegetable Stock
1 sprig of Thyme
25g Parmesan Cheese
1 knob of butter
For the Mushroom
1 Portobello Mushroom, skinned
2 Sprigs of Thyme
Salt & Pepper
Nutritional Information
One serving (serves two)
Calories: 434kcal
Carbs: 74g
Fat: 9g
Protein: 18g
Directions
1. Boil the corn in water for 20mins.
2. In another saucepan, add a knob of butter, along with the onion & garlic. Fry for 5mins or until the onion becomes translucent.
3. Add the barley, and coat in all of the butter and onion mixture.Fry for around 5mins.
4. Add the stock, and simmer on a medium heat for 20mins.
Get your griddle pan on, as hot as it will go.
5. In a bowl, mix the mushroom, thyme and seasoning together with a drop of oil.
6. Grill the mushroom on both sides for 10mins.
7. When the mush room is finished cooking, put the corn onto the griddle pan, and chargrill on all sides.
Slice down the sides of the corn husk, to get at the kernels.
8. Add in half of the corn to the barley risotto, which by this time is beginning to thicken. Add in the thymae.
9. Add in the butter and the parmesaan, and mix until the risotto becomes nice and thick, but still oozy.
Plate up by spooning out the risotto into a bowl, and decorate with the remaining corn, and of course the chopped up mushroom.
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Make this Hearty Mushroom & Barley Soup
You've gotta make this delicious plant based soup by Desiree Nielsen.
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Gordon Ramsay's Easy Barley Risotto
If you've always wanted to be asked with Gordon's famous Where's My Risotto phrase, this delicious recipe will do the trick. Easy and simple, it's the perfect winter dish!
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Mushroom Barley Pilaf Recipe
Ingredients
1 cup of Onion
3 cloves of Garlic
8 oz Mushroom
1Tbsp vegan butter
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Thyme
2 Tbsp Parsley
1 tbsp better than bouillon
1/2 cup of White Wine
1&1/2 cups Barley
4 cups of water
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Fly Vegan Is An Atlanta Based Channel Focused On Inspiring A Plant Based, Whole Food Diet, Without Compromising Fullness And Flavor.