Barley Risotto with Mushrooms Barley replaces rice in this delicious mushroom risotto. This recipe is from FoodFood TV channel By Sanjeev Kapoor 29 Dec 2014 in Recipes Course New Update Main Ingredients Barley, Oyster Mushrooms Cuisine Italian Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Barley Risotto with Mushrooms 1 1/2 cups Barley 5-6 Oyster Mushrooms soaked 18-20 Button mushrooms sliced 3 tablespoons Extra virgin olive oil 1 cup Onions chopped 1 tablespoon Garlic chopped 2 1/2 cups Vegetable stock 50 grams Parmesan cheese to taste Salt to taste Crushed black peppercorns 1 1/2 cups Milk Red capsicum A few thin strips Method Heat extra virgin olive oil in a deep non stick pan, add onions and garlic and saute. Toast barley in another non stick pan. Roughly chop oyster mushrooms. Add button mushrooms and oyster mushrooms to the onion-garlic mixture and saute. Add barley and mix. Add most of the vegetable stock, little by little, cover and cook. Slice Parmesan cheese thinly. When the barley is almost done, add salt, crushed black peppercorns and remaining stock. Cover and cook till fully done. Add milk and parmesan cheese and mix well. Cook till soft. Serve hot garnished with thin strips of red capsicum. Nutrition Info Calories 2780 Carbohydrates 304.05 Protein 72.3 Fat 85.9 Other Fiber 52 #Barley #Button mushrooms #Crushed black peppercorns #Extra virgin olive oil #Garlic #Milk #Onions #Parmesan cheese #Red capsicum #Salt #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article