You will bar-ley believe how good this dish is, Chef! Pearled barley rice is cooked in a rich vegetable stock and made sensationally creamy & savoury with two types of cheeses. Infused with thyme & silky leeks, this bed of barley is topped with golden mushrooms. Served with a fresh pear salad for extra serving of sophistication.
Leek & Mushroom Barley Risotto
Leek & Mushroom Barley Risotto
with a pear salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- Leeks
- Lemon Juice
- Low Fat Cottage Cheese
- Mixed Exotic Mushrooms
- Pear
- Pearled Barley
- Pears
- Spinach
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
MUSHROOMS & Leeks
Place a pot over medium-high heat with a drizzle of oil. Rinse the Leeks, and roughly slice. When hot, fry the leeks until soft, 2-3 minutes (shifting frequently). Add ½ the mushrooms and fry for 3-4 minutes until soft and golden. In the last minute, add the garlic, and the thyme and fry for 1 minute until fragrant, shifting constantly.
TAKING STOCK
Add the barley, the stock, and 350ml [700ml]|#7DA0D7 of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 20-25 minutes (stirring occasionally as the water is absorbed and adding more only if required).
AMAZING AROMAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
CHEESY Spinach
When the barley is al dente, stir through ½ the grated Italian-style hard cheese, and the cottage cheese. Mix until combined. Loosen with a splash of warm water if it’s too thick. Add the Spinach, ½ the lemon juice, and seasoning.
Pear SALAD
To a bowl, add the Pear, the green leaves, the remaining lemon juice, and seasoning.
READY FOR RISOTTO?
Generously pile up the creamy barley risotto and top with the fried mushrooms. Sprinkle over the remaining cheese, and side with the fresh Pear salad. Time to dine, Chef!
MUSHROOMS & Leeks
Place a pot over medium-high heat with a drizzle of oil. Rinse the Leeks, and roughly slice. When hot, fry the leeks until soft, 2-3 minutes (shifting frequently). Add ½ the mushrooms and fry for 3-4 minutes until soft and golden. In the last minute, add the garlic, and the thyme and fry for 1 minute until fragrant, shifting constantly.
TAKING STOCK
Add the barley, the stock, and 350ml [700ml]|#7DA0D7 of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 20-25 minutes (stirring occasionally as the water is absorbed and adding more only if required).
AMAZING AROMAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
CHEESY Spinach
When the barley is al dente, stir through ½ the grated Italian-style hard cheese, and the cottage cheese. Mix until combined. Loosen with a splash of warm water if it’s too thick. Add the Spinach, ½ the lemon juice, and seasoning.
Pear SALAD
To a bowl, add the Pear, the green leaves, the remaining lemon juice, and seasoning.
READY FOR RISOTTO?
Generously pile up the creamy barley risotto and top with the fried mushrooms. Sprinkle over the remaining cheese, and side with the fresh Pear salad. Time to dine, Chef!
MUSHROOMS & Leeks
Place a pot over medium-high heat with a drizzle of oil. Rinse the Leeks, and roughly slice. When hot, fry the leeks until soft, 3-4 minutes (shifting frequently). Add ½ the mushrooms and fry for 4-5 minutes until soft and golden. In the last minute, add the garlic, and the thyme and fry for 1 minute until fragrant, shifting constantly.
TAKING STOCK
Add the barley, the stock, and 1L [1.4L]|#7DA0D7 of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 25-30 minutes (stirring occasionally as the water is absorbed and adding more only if required).
AMAZING AROMAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
CHEESY Spinach
When the barley is al dente, stir through ½ the grated Italian-style hard cheese, and the cottage cheese. Mix until combined. Loosen with a splash of warm water if it’s too thick. Add the Spinach, ½ the lemon juice, and seasoning.
Pear SALAD
To a bowl, add the Pear, the green leaves, the remaining lemon juice, and seasoning.
READY FOR RISOTTO?
Generously pile up the creamy barley risotto and top with the fried mushrooms. Sprinkle over the remaining cheese, and side with the fresh Pear salad. Time to dine, Chef!
MUSHROOMS & Leeks
Place a pot over medium-high heat with a drizzle of oil. Rinse the Leeks, and roughly slice. When hot, fry the leeks until soft, 3-4 minutes (shifting frequently). Add ½ the mushrooms and fry for 4-5 minutes until soft and golden. In the last minute, add the garlic, and the thyme and fry for 1 minute until fragrant, shifting constantly.
TAKING STOCK
Add the barley, the stock, and 1L [1.4L]|#7DA0D7 of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 25-30 minutes (stirring occasionally as the water is absorbed and adding more only if required).
AMAZING AROMAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
CHEESY Spinach
When the barley is al dente, stir through ½ the grated Italian-style hard cheese, and the cottage cheese. Mix until combined. Loosen with a splash of warm water if it’s too thick. Add the Spinach, ½ the lemon juice, and seasoning.
Pear SALAD
To a bowl, add the Pear, the green leaves, the remaining lemon juice, and seasoning.
READY FOR RISOTTO?
Generously pile up the creamy barley risotto and top with the fried mushrooms. Sprinkle over the remaining cheese, and side with the fresh Pear salad. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Leek & Mushroom Barley Risotto?
The preparation time for Leek & Mushroom Barley Risotto with a pear salad is between 20 and 40 minutes.
What is the total time required to make Leek & Mushroom Barley Risotto with a pear salad?
The total time required to make Leek & Mushroom Barley Risotto with a pear salad is between 40 and 60 minutes.
How many servings does Leek & Mushroom Barley Risotto provide?
4 servings
What are the main ingredients in Leek & Mushroom Barley Risotto?
Fresh Thyme, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Leeks, Lemon Juice, Low Fat Cottage Cheese, Mixed Exotic Mushrooms, Pear, Pearled Barley, Pears, Spinach, Vegetable Stock
What is the nutritional information of Leek & Mushroom Barley Risotto?
Calories: 491, Carbs: 85 grams, Fat: grams, Protein: 23.3 grams, Sugar: 20 grams, Salt: 879.9 grams
How do I prepare Leek & Mushroom Barley Risotto?
READY FOR RISOTTO?: Generously pile up the creamy barley risotto and top with the fried mushrooms. Sprinkle over the remaining cheese, and side with the fresh pear salad. Time to dine, Chef! PEAR SALAD: To a bowl, add the pear, the green leaves, the remaining lemon juice, and seasoning. CHEESY SPINACH: When the barley is al dente, stir through ½ the grated Italian-style hard cheese, and the cottage cheese. Mix until combined. Loosen with a splash of warm water if it’s too thick. Add the spinach, ½ the lemon juice, and seasoning. AMAZING AROMAS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. TAKING STOCK: Add the barley, the stock, and 350ml [700ml]|#7DA0D7 of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 20-25 minutes (stirring occasionally as the water is absorbed and adding more only if required). MUSHROOMS & LEEKS: Place a pot over medium-high heat with a drizzle of oil. Rinse the leeks, and roughly slice. When hot, fry the leeks until soft, 2-3 minutes (shifting frequently). Add ½ the mushrooms and fry for 3-4 minutes until soft and golden. In the last minute, add the garlic, and the thyme and fry for 1 minute until fragrant, shifting constantly.
What should be prepared from my kitchen to make Leek & Mushroom Barley Risotto?
Fresh Thyme, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Leeks, Lemon Juice, Low Fat Cottage Cheese, Mixed Exotic Mushrooms, Pear, Pearled Barley, Pears, Spinach, Vegetable Stock
How many calories does Leek & Mushroom Barley Risotto have?
491 calories
How much fat content does Leek & Mushroom Barley Risotto have?
grams
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