Black Forest Barley Risotto - Grains & Legumes Nutrition Council
Black Forest Barley Risotto with mushrooms, black garlic, and parmesan—sub plant-based for a meatless meal. Perfect for dinner parties or family gatherings.
Ingredients
- ¼ cup (approx. 10g) dried porcini mushrooms
- 120g parmesan, finely grated (plus rind if available)
- 5 cups (1.5L) vegetable stock
- 2 tablespoons olive oil (plus extra for finishing)
- 2-3 shallots, finely chopped
- 4 garlic cloves
- 1 bunch parsley, leaves removed, stems reserved
- 200g baby spinach, washed and spun
- 100g fresh walnuts (plus extra for garnish)
- 1 1/2 cups (300g) pearl barley
- ½ cup (125ml) white wine
- Salt & pepper to taste
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