Jamie Oliver Mushroom Pearl Barley Risotto Recipe
This risotto swaps Arborio rice for pearl barley, offering a chewy, nutty texture. Combined with sautéed mushrooms, fragrant herbs, and Parmesan cheese, it delivers the creamy consistency of traditional risotto with added nutritional benefits.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
Ingredients
For the Risotto
- Pearl Barley (300g): Nutty and chewy alternative to rice.
- Mixed Mushrooms (300g, sliced): Such as button, chestnut, or shiitake.
- Onion (1, finely chopped): Adds sweetness and depth.
- Garlic (2 cloves, minced): For aromatic flavor.
- Vegetable Stock (1 liter, warm): The base for the risotto.
- White Wine (150ml): Adds acidity and depth.
- Butter (30g): For richness and sautéing.
- Parmesan Cheese (50g, grated): Adds creaminess.
- Fresh Thyme (2-3 sprigs): For an herby touch.
- Olive Oil (2 tbsp): For cooking the mushrooms.
- Salt and Black Pepper (to taste)
Optional Garnishes
- Chopped Parsley: For freshness.
- Extra Parmesan Cheese: For serving.
Instructions
Step 1: Sauté the mushrooms
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until golden and tender. Season with salt and black pepper, then remove and set aside.
Step 2: Cook the aromatics
In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion and garlic for 5 minutes until soft and translucent.
Step 3: Toast the pearl barley
Add the pearl barley to the skillet and stir for 1-2 minutes to coat it in the onion mixture. This step enhances the nutty flavor of the barley.
Step 4: Deglaze with white wine
Pour in the white wine and stir until it is mostly absorbed, scraping up any browned bits from the bottom of the skillet.
Step 5: Add the stock gradually
Start adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat this process for 25-30 minutes, or until the barley is tender but slightly chewy.
Step 6: Combine mushrooms and finish the dish
Stir the cooked mushrooms back into the risotto along with the grated Parmesan cheese and fresh thyme leaves. Adjust seasoning with salt and black pepper.
Step 7: Serve
Serve hot, garnished with chopped parsley and extra Parmesan cheese if desired.