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