How To Make Mushroom & Chestnut Pearl Barley Risotto
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Serves:
Ingredients
- 2 cups pearl barley
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 8 oz mushrooms, sliced
- 1 cup cooked chestnuts, chopped
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large pot, bring the vegetable broth to a simmer.
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In a separate pan, heat the butter over medium heat. Add the onion and garlic and cook until softened.
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Add the pearl barley to the pan and toast for a few minutes, stirring constantly.
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Pour in the white wine and cook until it has evaporated.
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Gradually add the hot vegetable broth to the pearl barley mixture, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
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After adding about half of the broth, add the mushrooms and chestnuts to the pot. Continue adding the remaining broth, stirring until the pearl barley is cooked and has a creamy consistency.
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Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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Serve the risotto hot, garnished with fresh parsley.
Nutrition
- Calories : 318kcal
- Total Fat : 8g
- Saturated Fat : 5g
- Cholesterol : 20mg
- Sodium : 822mg
- Total Carbohydrates : 48g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 14g
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