Pearl Barley Risotto (orzotto) With Sauteed Mushrooms

May 10, 2023May 10, 20230 1
Pearl Barley Risotto (Orzotto) with Sauteed Mushrooms
in Main

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

20 g dried porcini mushrooms
250 g portabella mushrooms , thickly sliced
250 g chestnut mushrooms , thickly sliced
2 tablespoons olive oil
1/2 ounce butter
1/2 onion , finely chopped
2 garlic cloves , peeled and sliced
2 tablespoons chopped parsley , plus extra to serve
salt & freshly ground black pepper
1/2 onion , finely chopped
3 tablespoons olive oil
1 medium sized carrot , finely grated
2 stalks celery , finely grated
200 g pearl barley
100 ml dry white wine
725 ml vegetable stock
salt & freshly ground black pepper
slivers pecorino cheese

Nutrision Information

Servings Per Recipe
4
Calories
450
Sugar
5g
Fat
16g
Pearl barley risotto, also known as orzotto, is a twist on the classic Italian risotto dish. Instead of using rice, pearl barley is cooked in a similar way to create a creamy and comforting dish. Paired with sauteed mushrooms, this dish is a substantial and satisfying meal. The combination of mushrooms and barley creates a toothsome texture that is both hearty and satisfying. The dish is perfect for a weeknight dinner or even a dinner party, as it is both easy to make and impressive to serve. Slivers of pecorino cheese add a salty bite to contrast with the earthy flavors of the mushrooms and barley.

Instructions

1.In a large bowl, soak the dried porcini mushrooms in boiling water for 15 minutes.
2.In a large saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onions and garlic and saute until softened.
3.Add the sliced portabella and chestnut mushrooms and saute until brown and tender.
4.Remove the porcini mushrooms from the soaking water, saving the water, and chop them finely. Add them to the other mushrooms.
5.Stir in the chopped parsley and season with salt and freshly ground black pepper. Set the mushrooms aside.
6.In the same saucepan, heat the olive oil over medium heat and add the finely chopped onion, grated carrots, and grated celery. Saute until the vegetables are softened.
7.Stir in the pearl barley and cook, stirring constantly, until each grain is coated with oil and slightly toasted.
8.Add the dry white wine to the pearl barley and cook, stirring frequently, until the wine has completely evaporated.
9.Add the porcini soaking water and vegetable stock, a little at a time, stirring constantly, until the pearl barley is cooked through.
10.Stir in the sauteed mushrooms and heat through. Serve with slivers of pecorino cheese.

PROS

This hearty vegetarian dish is full of flavor and texture.

Pearl barley is a nutritious, high-fiber grain that helps to lower cholesterol and keep blood sugar levels stable.

CONS

Pearl barley has a long cooking time, so this dish can take up to an hour to prepare.

Some people may not enjoy the chewy texture of cooked barley.

HEALTH & BENEFITS

Pearl barley is a low glycemic index food that can help to regulate blood sugar levels.
It is also high in fiber, which improves digestion and lowers cholesterol. Mushrooms are a good source of protein and antioxidants.

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