Risotto 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!
- • 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
- • Boil the chicken broth for a minute and keep aside.
- • Sauté the onions in melted butter until they turn soft and translucent.
- • Add in the barley along with a bay leaf and chopped thyme.
- • Pour in the chicken stock and bring to the boil.
- • Lower the flame and let it simmer until most of the liquid is absorbed and the barley is cooked through, stirring at times.
- • Sauté the mushrooms in heated oil until they start to brown.
- • Add the garlic and carrot, cover and cook for about 3 minutes or until the mushrooms become tender.
- • Put the cooked barley and parsley into the mushrooms.
- • Sprinkle salt and pepper to taste and serve in bowls.