Tuesday, July 13, 2010

Mushroom Barley Risotto

Serves 4

*4 tbs Water (for frying)
*1 Large Red Onion
*2 Cloves of Garlic
*150 g of Barley Rinsed and Drained
*3 tsp or 3 cubes of Vegetable Stock
*200 g of Mushrooms (what ever type you like)
*2 tbs Fresh Flat Leaf Parsley


Heat pan with two tablespoon of water. Add the onion and garlic and cook over a low heat until soft but not coloured.

Stir in barley, add 1.5 litres of cold water and the stock.Bring to the boil, then lower the heat and allow to simmer until the barley is tender and all the liquid has been absorbed.

Heat the remaining water in a small pan and cook the mushrooms for 3-5 minutes. Stir into the risotto with the freshly chopped parsley and serve.

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