Description
Jamie Oliver’s Mushroom Pearl Barley Risotto is a hearty and flavorful dish made with pearl barley, sautéed mushrooms, and herbs, simmered in stock until creamy. It’s a comforting meal with a unique texture and rich taste.
Ingredients
Scale
-
- 200g (1 cup) pearl barley
-
- 1 liter (4 cups) vegetable or chicken stock, kept warm
-
- 2 tablespoons olive oil
-
- 1 onion, finely chopped
-
- 2 garlic cloves, minced
-
- 300g (10 oz) mixed mushrooms, sliced
-
- 100ml (1/2 cup) dry white wine (optional)
-
- 50g (1.7 oz) grated Parmesan cheese
-
- 2 tablespoons butter
-
- A handful of fresh parsley, chopped
-
- 1 teaspoon dried thyme or a few fresh thyme sprigs
-
- Salt and freshly ground black pepper to taste
Optional Add-Ins:
-
- 100g (3.5 oz) spinach or kale
-
- A splash of truffle oil for an elevated flavor
Instructions
Step 1: Sauté the Mushrooms
-
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper. Remove and set aside.
Step 2: Sauté the Aromatics
-
- In the same skillet, heat another tablespoon of olive oil. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
Step 3: Toast the Pearl Barley
-
- Add the pearl barley to the skillet and stir well to coat with the oil. Toast for 2-3 minutes to enhance its nutty flavor.
Step 4: Cook the Barley
-
- Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow the barley to absorb the liquid before adding more. Continue this process for 30-35 minutes until the barley is tender but still slightly chewy.
Step 5: Combine and Finish
-
- Stir the sautéed mushrooms, butter, and Parmesan cheese into the risotto. Mix well until creamy. Adjust seasoning with salt and black pepper.
Step 6: Serve and Garnish
-
- Serve the risotto hot, garnished with fresh parsley or thyme. Add a drizzle of truffle oil if desired.