How To Make Barley Risotto with Mushrooms and Beef
Nutty and chewy barley and fresh mushrooms are tossed together to create a creamy barley risotto, that’s also topped off with a succulent beef tenderloin!
In a 2-quart saucepan over high heat, bring broth and 1 cup water to a boil. Then reduce heat to maintain a simmer.
In a medium skillet over medium heat, toast ½ cup of barley, stirring constantly, for 5 minutes, until golden brown and fragrant. Set aside.
In a medium saucepan over medium heat, heat oil. Add onion and garlic; cook, stirring, for about 2 minutes, until onion softens. Add mushrooms and cook for 2 minutes.
Stir in toasted barley, remaining ½ cup of barley, and bay leaf. Add about ½ cup of simmering broth to barley, stirring until liquid has been absorbed.
Continue cooking, adding broth ½ cup at a time and stirring, for 30 to 35 minutes, until all liquid has been absorbed and barley is tender. Stir in thyme, oregano, pepper, and cheese. Remove bay leaf.
In a small saucepan over medium-high heat, bring wine and corn syrup to a boil for about 20 minutes, until reduced to a syrupy consistency. Set aside.
Sprinkle the filets with herbs, salt, and pepper. In a large nonstick skillet over medium-high heat, heat oil. Add the filets and cook for about 3 minutes on both sides for medium-rare or until browned and to desired doneness.
Press ½ cup of risotto into a 4-ounce ramekin or custard cup and unmold in center of plate. Repeat to make 3 more molds.
Slice each filet horizontally into 4 round medallions. Arrange ½ cup of steamed vegetables on each plate. Lean beef slices against risotto. Drizzle 1 tablespoon wine reduction over beef, risotto, and vegetables.
Serve and enjoy!
- Calories: 807.46kcal
- Fat: 35.30g
- Saturated Fat: 13.98g
- Monounsaturated Fat: 14.74g
- Polyunsaturated Fat: 2.02g
- Carbohydrates: 55.64g
- Fiber: 11.05g
- Sugar: 10.68g
- Protein: 45.40g
- Cholesterol: 153.61mg
- Sodium: 520.36mg
- Calcium: 164.87mg
- Potassium: 1144.83mg
- Iron: 5.83mg
- Vitamin A: 138.98µg
- Vitamin C: 8.26mg
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