How to make Barley Risotto with Mushrooms -
Barley replaces rice in this delicious mushroom risotto.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Barley (जौ), Oyster Mushrooms (ओयस्टर मशरूम )
Cuisine : Italian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Potato Bhaji Lauki aur Kachchi Kairi ki Subzi - SK Khazana Mushroom Ka Korma Molake huruli(horsegram)curry
Barley Risotto with Mushrooms Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Barley Risotto with Mushrooms Recipe
Barley 1 1/2 cups
Oyster Mushrooms soaked 5-6
Button mushrooms sliced 18-20
Extra virgin olive oil 3 tablespoons
Onions chopped 1 cup
Garlic chopped 1 tablespoon
Vegetable stock 2 1/2 cups
Parmesan cheese 50 grams
Salt to taste
Crushed black peppercorns to taste
Milk 1 1/2 cups
Red capsicum A few thin strips
Method
Step 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.
Step 2
Roughly chop oyster mushrooms. Add button mushrooms and oyster mushrooms to the onion-garlic mixture and saute.
Step 3
Add barley and mix. Add most of the vegetable stock, little by little, cover and cook.
Step 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.
Step 5
Add milk and parmesan cheese and mix well. Cook till soft. Serve hot garnished with thin strips of red capsicum.
Nutrition Info
Calories : 2780 Kcal
Carbohydrates : 304.05 gm
Protein : 72.3 gm
Fat : 85.9 gm
Other : 52
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
