Creamy Mushroom & Pearl Barley Risotto with Thyme
Creamy barley risotto cooked with simmered vegetable stock, sautéed mushrooms, wine reduction, thyme, parmesan, butter, and cream.
- 150 g pearl barley
- 300 g mixed mushrooms
- 600 ml vegetable stock
- 1 small onion
- 2 cloves garlic cloves
- 100 ml dry white wine
- 80 ml double cream
- 50 g parmesan cheese
- 4 sprigs fresh thyme
- 20 g butter
- 2 tbsp olive oil
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat vegetable stock in a saucepan and keep at a gentle simmer.
- Step 2
Slice mushrooms into 5mm thickness. Finely chop onion and garlic.
- Step 3
Heat 15ml olive oil in a large frying pan over medium-high heat. Add mushrooms and cook for 6 minutes until golden, stirring occasionally. Season with salt and pepper. Remove and set aside.
- Step 4
In the same pan, add remaining 15ml olive oil and butter. Add onion and cook for 3 minutes until softened.
- Step 5
Add garlic and cook for 1 minute until fragrant.
- Step 6
Pour in white wine and simmer for 2 minutes until reduced by half.
- Step 7
Add pearl barley and stir for 1 minute to coat.
- Step 8
Add warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next (approximately 25-30 minutes total).
- Step 9
When barley is tender and creamy, stir in cooked mushrooms, cream, grated parmesan and thyme leaves.
- Step 10
Simmer for 2 minutes, then season with salt and pepper to taste.
- Step 11
Serve immediately in warm bowls.
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