Name: Barley risotto with mixed mushrooms
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 50 gram butter; 1 onion, finely chopped; 2 clove garlic crushed; 100 gram vegetarian bacon-style rashers, chopped; 1 3/4 cup (350g) barley; 2 cup (500ml) low-salt vegetable stock; 5 cup (2 1/2l) water; 250 gram mixed fresh mushrooms, such as enoki, swiss brown, shiitake, oyster, sliced if large; 1/3 cup chopped tarragon or parsley, plus extra leaves, to garnish; 1/2 cup (40g) grated parmesan, plus extra, shaved, to serve

Barley risotto with mixed mushrooms

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Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

50 gram butter

1 onion, finely chopped

2 clove garlic crushed

100 gram vegetarian bacon-style rashers, chopped

1 3/4 cup (350g) barley

2 cup (500ml) low-salt vegetable stock

5 cup (2 1/2l) water

250 gram mixed fresh mushrooms, such as enoki, swiss brown, shiitake, oyster, sliced if large

1/3 cup chopped tarragon or parsley, plus extra leaves, to garnish

1/2 cup (40g) grated parmesan, plus extra, shaved, to serve

Method

1.Melt half of butter over medium heat; cook onion and garlic 5 minutes, until onion is golden.

2.Stir in bacon for last 2 minutes. Add barley, stock and water; bring to boil. Reduce heat and simmer, covered, 25 minutes. Remove lid and cook another 15 minutes, until barley is tender and liquid is absorbed.

3.Meanwhile, melt remaining butter in a frying pan on high. Cook mushrooms 5 minutes, stirring, until golden. Fold mushroom, tarragon and parmesan through barley. Season to taste.

4.Top with extra leaves and shaved parmesan to serve.

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