eCook Meal
French Flair Barley Risotto
with mushroom & walnut duxelles and sultana sage butter
A delightful twist on a UCOOK fan favorite dish! Beautifully charred roasted leeks enrobed in a duxelles of mushrooms, crispy walnuts and fresh parsley, all sit atop a creamy cheesy barley risotto. Finished off with a sultana & sage-infused butter sauce, you’ll feel like a professional chef in your own kitchen!
Serving guide
Choose your portion size.
LEEKS ON FLEEK
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. Place a pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIE MADNESS
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden. In the last minute, add in ½ the grated Garlic and fry for 1 minute until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped Parsley through the mushrooms.
BEAUTIFUL BARLEY
Dilute the stock with 450ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 2-4 minutes until soft. Stir in the remaining grated Garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ASSEMBLE
When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 3-5 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 40g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the Sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
LET’S EAT!
Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped Parsley and sage leaves. Wow!
LEEKS ON FLEEK
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. Place a pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIE MADNESS
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden. In the last minute, add in ½ the grated Garlic and fry for 1 minute until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped Parsley through the mushrooms.
BEAUTIFUL BARLEY
Dilute the stock with 900ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 3-5 minutes, until soft. Stir in the remaining grated Garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ASSEMBLE
When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 3-5 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 60g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the Sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
LET’S EAT!
Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped Parsley and sage leaves. Wow!
LEEKS ON FLEEK
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred. Place a large pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIE MADNESS
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 4-5 minutes until soft and golden. In the last minute, add in ½ the grated Garlic and fry for 2 minutes until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped Parsley through the mushrooms.
BEAUTIFUL BARLEY
Dilute the stock with 1L of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 5-6 minutes, until soft. Stir in the remaining grated Garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ASSEMBLE
When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 5-6 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 80g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the Sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
LET’S EAT!
Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped Parsley and sage leaves. Wow!
LEEKS ON FLEEK
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred. Place a large pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIE MADNESS
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 5-6 minutes until soft and golden. In the last minute, add in ½ the grated Garlic and fry for 2 minutes until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped Parsley through the mushrooms.
BEAUTIFUL BARLEY
Dilute the stock with 1,5L of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 5-6 minutes, until soft. Stir in the remaining grated Garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ASSEMBLE
When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 5-6 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 100g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the Sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
LET’S EAT!
Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped Parsley and sage leaves. Wow!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R372.36
for 4 servings · R93.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Walnuts needs 100 gRaw Walnuts 100 g 100 g at R66.99 · 100% of packR66.99
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Italian-style Hard Cheese needs 200 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 77% of packR53.84
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Fresh Sage needs 20 gRosemary and Sage Grind 60 g 60 g at R50.99 · 33% of packR17.00
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Leeks needs 800 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 2.0× packsR75.98
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Celery Sticks needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Sultanas
- Pearled Barley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for French Flair Barley Risotto?
The preparation time for French Flair Barley Risotto with mushroom & walnut duxelles and sultana sage butter is between 30 and 45 minutes.
What is the total time required to make French Flair Barley Risotto with mushroom & walnut duxelles and sultana sage butter?
The total time required to make French Flair Barley Risotto with mushroom & walnut duxelles and sultana sage butter is between 40 and 65 minutes.
How many servings does French Flair Barley Risotto provide?
4 servings
What are the main ingredients in French Flair Barley Risotto?
Button Mushrooms, Celery Stalks, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Leek, Parsley, Pearled Barley, Sultanas, Vegetable Stock, Walnut, White Wine
What is the nutritional information of French Flair Barley Risotto?
Calories: 884, Carbs: 113 grams, Fat: grams, Protein: 35.4 grams, Sugar: 23 grams, Salt: 1198 grams
How do I prepare French Flair Barley Risotto?
MUSHIE MADNESS: Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 1 minute until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped parsley through the mushrooms. BEAUTIFUL BARLEY: Dilute the stock with 900ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 3-5 minutes, until soft. Stir in the remaining grated garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm. LEEKS ON FLEEK: Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. Place a pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside. ASSEMBLE: When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 3-5 minutes until the cheese is melted. SAUCY SAGE: Place a pan over a medium-high heat with 60g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat. LET’S EAT!: Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped parsley and sage leaves. Wow!
What should be prepared from my kitchen to make French Flair Barley Risotto?
Button Mushrooms, Celery Stalks, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Leek, Parsley, Pearled Barley, Sultanas, Vegetable Stock, Walnut, White Wine
How many calories does French Flair Barley Risotto have?
884 calories
How much fat content does French Flair Barley Risotto have?
grams