Barley Risotto with Mushrooms

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

1. Heat extra virgin olive oil in a deep non stick pan, add onions and garlic and saute. Toast barley in another non stick pan.
2. Roughly chop oyster mushrooms. Add button mushrooms and oyster mushrooms to the onion-garlic mixture and saute.
3. Add barley and mix. Add most of the vegetable stock, little by little, cover and cook.
4. Slice Parmesan cheese thinly. When the barley is almost done, add salt, crushed black peppercorns and remaining stock. Cover and cook till fully done.
5. Add milk and parmesan cheese and mix well. Cook till soft. Serve hot garnished with thin strips of red capsicum.

Nutrition Info