Mushroom Barley Risotto Recipe

Creamy Baked Barley Risotto with Mushrooms True North Kitchen

WEBFeb 3, 2022 · Preheat the oven to 375 degrees. Heat the olive oil over medium heat in a large saucepan or dutch oven with a tight fitting lid. Add onion and saute until soft and …

Rating: 5/5(1)

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Creamy Barley Risotto with Mushrooms and Spinach

WEBOct 15, 2014 · Saute the mushrooms with garlic until tender. Set aside. Add the mushroom’s leftover liquid into warm stock. Wilt the spinach …

1. Brush off the mushrooms with a barely damp paper towel. Cut the creminis into thick slices. Remove the stems from the portobella caps, cut the caps into thick slices and halve. In a medium pot, heat the stock to just below a simmer.
2. In a wide, deep pot such as a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the mushrooms, 1/2 teaspoon salt, and 1 clove minced garlic and sauté until the mushrooms are browned, soft, and give up their liquid. With a slotted spoon, transfer the mushrooms to a small bowl and set aside, then pour the mushroom’s leftover liquid into the saucepan along with the chicken stock.
3. Reduce heat to low and add another 1 tablespoon olive oil to the Dutch oven. Wait a minute to ensure the temperature of the pot decreases (this will prevent the garlic from burning). Add 3 cloves minced garlic and sauté just until fragrant, about 15 seconds, watching carefully so that the garlic doesn’t burn. Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring to combine. Cover the pot and let steam for 2 minutes, then uncover, increase the heat to high, and stir for another minute, just until the spinach wilts. With a slotted spoon, transfer the spinach to a bowl and set aside. Discard any excess liquid that has cooked out of the spinach.
4. Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil and heat until the butter melts. Add the sliced fennel and chopped onion and cook stirring often, until the vegetables soften, 3 to 5 minutes. Add the barley and stir to coat with the butter and olive oil. Cook for 2 minutes, stirring often, then add the dried thyme, bay leaf, remaining garlic clove, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 1 additional minute. Add the wine. Stir and cook for 2 minutes.

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Vegan Mushroom Barley Risotto Holy Cow! Vegan …

WEBMar 4, 2016 · Instructions. Heat 1 tablespoon oil in a pressure cooker. Add the onions and garlic, season with some salt and pepper, and cook 3-5 …

1. Heat 1 tbsp oil in a pressure cooker.
2. Add the onions and garlic, season with some salt and pepper, and cook 3-5 minutes over a medium flame until the onions start to sweat.
3. Add the thyme, rosemary, and the soaked dry mushrooms. Add the wine and saute until all of the liquid has evaporated.
4. Add the barley, stir it in, and then add the vegetable stock and the reserved mushroom stock (be sure not to add any grit that may have settled at the bottom of the mushroom stock). Season with more salt and ground black pepper.

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