Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a tasty dish, mushroom pearl barley risotto. It is one of my favorites food recipe. For mine, I am going to make it a bit tasty. This will be really delicious.

Mushroom Barley Risotto is unique and elegant. Pearl barley is cooked with mushrooms and garlic and mixed with parmesan cheese for a creamy and savory flavor! Pearl barley gives this dish a creamy texture similar to a classic risotto but has a slightly nuttier, more brown rice-like flavor.

Mushroom Pearl Barley Risotto is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Mushroom Pearl Barley Risotto is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have mushroom pearl barley risotto using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Pearl Barley Risotto:

1. Make ready 500 g chopped mushrooms
2. Prepare 1 cup Pearl Barley
3. Prepare leaves Basil
4. Make ready Ground pepper
5. Get 1 cup grated Parmesan cheese
6. Get 1 vegetable stock cube
7. Get 1 tsp olive oil
8. Prepare Serve with
9. Make ready leaves Aragula
10. Take Balsamic vinegar

Pearl barley is used in the place of the standard arborio rice, lending its dense, chewy texture to this savory and cheesy meal. This rich and creamy risotto is paired perfectly with meaty, sautéed mushrooms and sweet caramelized onions. Pearl barley is used in the place of the standard arborio. Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour.

Steps to make Mushroom Pearl Barley Risotto:

1. In a large pot heat some olive oil. Add basil leaves and the cut mushrooms. Cook till the mushrooms are soft.
2. Add the Pearl Barley. Fry for a couple of mins. Add 2.5 cups of water, pepper and the veg stock cubes
3. Cook for 30 mins or till the barley is cooked. Slowly add grated cheese and taste for salt. Typically the veg stock cubes have salt, else, add salt as per taste
4. Turn off the stove
5. Add some aragula leaves to the serving dish and add balsamic sauce on top. Serve the barley risotto hot.

In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. Serve on a plate and shred parmesan cheese on top of the risotto. Drizzle black truffle oil for a rich taste. Try this fantastic risotto made with pearl barley, chicken, leeks and mushrooms for a delicious, healthy and hearty meal.

So that is going to wrap it up with this tasty food mushroom pearl barley risotto recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!