Mushroom barley risotto with goats cheese and sage | Woolworths TASTE
Sear leeks and barley in a cast-iron pan, then simmer with mushrooms and stock until tender. Finish with crispy fried sage for a flavorful risotto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Ingredients
- 2 T butter
- 3 T extra virgin olive oil
- 200 g leeks, chopped
- 2 garlic cloves, finely chopped
- 500 g barley
- 500 ml good-quality chicken stock
- 50 g dried porcini mushrooms, soaked in 500ml hot water
- 200 g exotic mushrooms
- Sea salt and freshly ground black pepper, to taste
- 12 fresh sage leaves
- Sourdough bread, for serving
- 100 g goat’s cheese, for serving
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