Mushroom Barley Risotto ⋆ SHE EATS
This thrifty and comforting mushroom barley risotto is perfect for cooler evening and full of deep earthy flavours.
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 she-eats.com.
Ingredients
- 200g field/wild mushrooms, roughly chopped
- 250g chestnut mushrooms, roughly chopped
- 2 tbsp dried mushrooms
- 700ml hot mushroom stock
- 2 onions, thinly sliced
- 160g pearl barley
- 3 garlic cloves, minced / grated
- Parmesan cheese, grated
- Handful flat leaf parsley, chopped
- 1 tsp dried thyme
- Oil (rapeseed or olive)
- Butter
- Salt and pepper
- 1/2 tsp Halen Mon umami seasoning (optional)
- Balsamic vinegar (optional)
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