• Barley Risotto

Recipe: Asparagus and Mushroom Barley Risotto – A Vegetarian Comfort Meal

Comfort food is one of the best perks to a cold winter. Thick saucy stews, flavourful soups and mouth-watering risottos are big favourites in my home.

I have always been pretty good at one pot dishes, that is why this Barley Risotto is such a firm favourite. It is deliciously simple to make and requires only one pan for everything.

By using Pearl Barley, you get access to a number of benefits you wouldn’t get by using regular risotto rice. It is high in fibre, potassium, folate, and vitamin B6. Pearl Barley also has no cholesterol, so a great way to keep your heart healthy. The healthy grain is also a good source of protein so perfect for a vegetarian diet. It is one of the healthiest grains to consume and also a great option when dieting.

It is probably one of the most delicious things I have ever made! As an added bonus, I had a glass of wine while making it.

I always keep a sprig of Asparagus whole to add as a final touch to the finished dish. It just gives it a finished look.

Another reason I love this specific variation of Barley Risotto is, that it is fancy enough to serve at a dinner party without seeming to have played it safe. It is also adaptable, you could use any variation of vegetable. The original recipe I tried used roasted tomatoes, another good alternative is butternut and feta (or any type of complimentary cheese).

You can find the recipe below. Let me know if you try it. I hope you enjoy it if you do!

With My Love,

Tyler

SaveSave

Asparagus & Mushroom Barley Risotto

Prep Time: 15 mins
Cook Time approx: 45 mins
Yields: 4 Servings

Ingredients

  • 1 Cup - Pearl Barley
  • 1 Punnet Button Mushrooms
  • 1 Punnet Asparagus
  • 1 Cup - Dry White Wine
  • 2 Cups - Vegetable Stock
  • 1 Whole White Onion
  • 2 Cloves Crushed Garlic
  • 2 Tablespoons - Grated Parmesan
  • 80ml Cooking Cream
  • 1 Tablespoon - Butter
  • 2 Tablespoons - Olive Oil

Method

  1. Chop Asparagus, Onions, Garlic and Mushrooms
  2. In a pan on medium heat, fry Asparagus and Mushrooms until half cooked. Set aside for use later.
  3. Then fry Onions and Garlic for 3 minutes.
  4. Add rinsed Pearl Barley and cook for a further 3 minutes.
  5. Pour in Dry White Wine and allow to simmer down.
  6. Pour in Vegetable Stock as needed until Barley puffs up. Ensure the Barley is always covered in liquid.
  7. Once Barley has puffed up and soaked up all the juices, mix in Parmesan Cheese and Cream.
  8. Remove pan from heat and mix in Asparagus and Mushrooms. Sprinkle Parmesan over the top to serve.

Additional Info

This recipe is a decadent vegetarian comfort meal. Perfect for cold evenings. It can be adapted to suit any vegetable options. Another great alternative is to use roasted tomatoes or butternut with feta.

1 Comment

  • comment-avatar
    Amanda Vivier June 27, 2018 (4:40 pm)

    Love it!! Definitely going to give it a try, thanks Sweetpea.

This site uses Akismet to reduce spam. Learn how your comment data is processed.