Pearl Barley Risotto with Mushrooms and Spring Onions

Risotto is winter comfort food. Creamy arborio rice grains cooked in stock and seasoned with Parmesan cheese.

I like my risottos cooked with butter and olive oil. The butter helps create a creamy result and the olive oil flavour. I always add a little grated Parmesan towards the end of cooking and a good grating when I serve it.

My mouth salivates at the thought of risotto now, however my hips do not feel the same excitement.

While a delicious risotto is enjoyable every now and then, a healthier option is needed for the colder weeknights when comfort food is needed.

Pearl barley is a hulled barley. It has a mild nutty flavour and while tasting great is high in fibre and lowers cholesterol.

20g butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup pearl barley, rinsed
1 cup white wine
5 cups hot chicken stock
200g swiss brown mushrooms, sliced
50g grated Parmesan
2 spring onions, sliced


Melt butter and olive oil in a heavy based saucepan over medium low heat. Add the onion and garlic and cook stirring for 5-8 minutes until soft. Add the barley and cook for 2 minutes, stirring until the grains are all coated and shiny.

Pour in the wine and leave to bubble away until nearly evaporated.

Add stock a ladle at a time, stirring occasionally, until each ladle has been absorbed. Add the mushrooms in the last ladle of stock. Increase the heat to high and cook stirring constantly for 5 minutes.

Take off the heat. Season with salt and pepper.

Stir in the Parmesan and serve scattered with spring onions.
Serves 4.

Bon Appetite


Debbie said...

very nice presentations...looks good enough to Thanks for sharing your knowledge of these recipes, I will have to return for sure.



Thanks for stopping by.
I'm a little food obsessed; I wont lie.
If you want the whole story read more here.

Otherwise follow me on instagram: foodbyjessica