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Barley, mushroom and baby kale risotto
Barley, mushroom and baby kale risotto
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Elevate your mushroom and kale risotto with pearl barley for a nutty twist.
Ingredients:
  • 80ml olive oil
  • 500g Swiss brown mushrooms, halved
  • 1 onion, thinly sliced
  • 3 garlic cloves, crushed
  • 10g dried porcini mushrooms, chopped
  • 11.80 gm Dijon mustard
  • 250g pearl barley
  • 6 thyme sprigs, leaves picked
  • 250ml white wine
  • 1L (4 cups) chicken style liquid stock
  • 100g baby kale or rocket leaves
  • 80g parmesan
  • Chopped walnuts, to serve
Instructions:
  • In a hot frypan, heat 2 tablespoons of oil. Sauté mushrooms with seasoning, stirring occasionally, until golden brown, about 3-4 minutes. Set aside.
  • Heat the pan over medium heat, then add the remaining 2 tablespoons of oil. Saute the onion for 3-4 minutes until softened. Stir in the garlic, porcini, mustard, barley, and thyme and cook for an additional 1-2 minutes until fragrant. Pour in the wine, stock, and 1 cup (250ml) water, then bring to a simmer. Reduce the heat to medium-low and cook for 35-40 minutes, stirring occasionally, until the liquid is absorbed and the barley is tender. Fold in the kale and mushrooms along with any juices. Mix in half of the parmesan and stir well to combine.
  • Serve the risotto garnished with walnuts, a drizzle of oil, and the rest of the parmesan.

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