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Mushroom Barley Risotto
Nb persons: 3
Yield:
Preparation time:
Total time:
Source: one small kitchen/SNC
| 1 cup | pearled barley |
| 1 | onion, chopped |
| 1 large clove | garlic, finely chopped |
| 8-10 small | swiss brown mushrooms, finely sliced |
| few sprigs | fresh thyme |
| few sprigs | flat leaf parsley |
| 3-4 cups | chicken stock |
| 1/2 cup | white wine |
| 1 teaspoon | olive oil |
| 1 T | pine nuts, toasted |
| 1/4 cup | feta, smooth |
| 2 T | parmesan, shaved |
Bring stock to simmer. In a separate pot, saute onion and garlic in olive oil over low heat for a few minutes until translucent. Add barley and a good splash of stock (enough to cover) and bring to a slow simmer. Stir, adding more stock as required, for 40 minutes or until barley is cooked. Just before the barley comes off the heat, crumble in half the feta and stir through.
Meanwhile, heat more oil in a pan over medium heat and saute mushrooms for about 8 minutes, adding verjus for the last three minutes of cooking. Season with sea salt and pepper and stir through thyme and parsley.
Spoon barley into bowls and serve the mushrooms over the top. Crumble the remaining feta over bowls and top with shaved parmesan and pine nuts.
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