Barley Risotto

barley risottoRisotto is a creamy rice dish which originated in North Italy. Risotto is a splendid way to start your dinner and can be a pleasant surprise for your families and guests alike. However, swap any whole grain with rice and give your risotto a healthy punch. Barley can be a good choice for this authentic Italian dish or you can go for a combination of two or more whole grains to boost up its taste and health quotient. An assortment of vegetables and wine in risotto turns it into a marvellous treat. The mellow, creamy barley melts in your mouth while the vegetables provide a certain character to the dish. Experiment with any veggie you like, be it broccoli, artichokes, beetroot, asparagus or simply celery; they just make barley risotto exceptionally yummy!

Whole grain is extremely versatile when it comes to implementing into other dishes. The leftovers taste riveting when pan fried or thrown into a broth to make a hearty meal.

Let your culinary skills take charge with barley risotto and explore the delicious flavours of this risotto with a twist!

Barley Risotto
Starter
6
 
Ingredients
  • • 4 cups chicken broth
  • • 1 cup onion, finely chopped
  • • 2 tsp butter
  • • 1 cup pearl barley
  • • 1 bay leaf
  • • 2 tsp fresh thyme, finely chopped
  • • 1 lb fresh shitake mushrooms, sliced
  • • 2 tsp olive oil
  • • 1 garlic clove, minced
  • • 2 carrots, finely chopped
  • • 3 tbsp fresh parsley, chopped
  • • Salt and pepper to taste
Instructions
  1. • Boil the chicken broth for a minute and keep aside.
  2. • Sauté the onions in melted butter until they turn soft and translucent.
  3. • Add in the barley along with a bay leaf and chopped thyme.
  4. • Pour in the chicken stock and bring to the boil.
  5. • Lower the flame and let it simmer until most of the liquid is absorbed and the barley is cooked through, stirring at times.
  6. • Sauté the mushrooms in heated oil until they start to brown.
  7. • Add the garlic and carrot, cover and cook for about 3 minutes or until the mushrooms become tender.
  8. • Put the cooked barley and parsley into the mushrooms.
  9. • Sprinkle salt and pepper to taste and serve in bowls.

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