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Mushroom & Sage Barley Risotto

This Barley Risotto with Mushrooms features fabulously nutty and healthy pearl barley, cooked up risotto style with mushrooms, sage and Parmesan. 
Course Main Course
Cuisine Italian
Keyword barley, dinner, mushroom, Risotto, valentines
Servings 4

Ingredients

  • 1 vegetable stock cube
  • 3 cups hot water
  • 1 punnet portobello mushrooms washed and thinly sliced
  • coconut oil
  • sage leaves fresh
  • 1 cup pearl barley
  • 1/2 cup coconut cream
  • salt & pepper to taste
  • 1 tbsp fresh chives chopped
  • 1/2 cup grated parmesan

Instructions

  • Add the stock cube to the hot water and mix until the cube is dissolved. Set aside, preferably in a glass jug 
  • Place a saucepan on the stove and add 1 TBS of coconut oil. Fry the chopped up chives and a few sage leaves for 1 minute on a high heat. 
  • Now add the sliced mushrooms and fry for two minutes, lowering the heat slightly 
  • Add in the pearl barley and toast for another minute
  • Now, slowly start to add a ladle at a time of the stock and simmer the barley risotto over a low heat 
  • Everytime the water gets low, add another ladle of stock. After about 40 minutes the barley risotto should be about ready. 
  • Now add the coconut cream and parmesan and cook for a further 5 minutes. 
  • Season to taste and top with more parmesan to serve