3 No associated images with this recipe
PDF to Print
[X]

Print recipe

Pearl Barley Mushroom Risotto


Print:
Create a variant
4

Ingredients

Pearl Barley Mushroom Risotto

  • 50 g parmesan cheese
  • ½ Onion
  • 20 g olive oil
  • 300 g pearl barley, (soaked overnight and drained)
  • 100 ml White Wine
  • Finely g rated zest of one lemon
  • 750 g water
  • 2 tbsp TM Vegetable Stock Concentrate
  • 200 g Mushrooms sliced
  • ¼ cup lemon juice
  • Baby Spinach leaves to serve.
5

Recipe's preparation

  1. Place the Parmesan Cheese in TM bowl.  Pulverise for 10 seconds on speed 9.  Set aside.

    Add onion into TM bowl and chop for 5 seconds on speed 6.

    Add oil and sauté for 2 minutes at 100°C on speed 1.

    Insert butterfly.  Add pearl barley and wine into TM bowl and sauté for 2 minutes at 100°C on Reverse + speed soft.

    Add stock, water, mushrooms and lemon zest and cook for 25 minutes at 100°C on Reverse + speed soft.

    Pour risotto into Thermoserver with baby spinach, parmesan and lemon juice.  Let stand for a few minutes before serving.

10
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • This was yum I only soaked in hot water for an...

    Submitted by Thermolinnie on 22. May 2017 - 09:58.

    This was yum, I only soaked in hot water for an hour or 2 I added some carrot, needs the lemon

    Login or register to post comments
  • Soooo good! I run out of wine

    Submitted by GabiPerth on 3. May 2016 - 23:35.

    Soooo good! I run out of wine so added white vinegar instead - small portion. Also added some veggies, delicious!

    Login or register to post comments
  • I like the texture of the

    Submitted by KoaM on 5. February 2014 - 21:12.

    I like the texture of the pearl barley too.   I forgot to soak overnight but did for a couple of hours and found I needed to add 10 minutes to the cooking time.   I will use this recipe as a base to try different vegetables, herbs etc in the future.   Nice to have an alternative to white rice for a risotto.

    Login or register to post comments
  • Love the texture of the pearl

    Submitted by Pontifek on 14. April 2013 - 09:56.

    Love the texture of the pearl barley! I did make a couple of changes; soaked barley in boiling water and covered with gladwrap for an hour, added roasted pumpkin pieces and basil to thermo server, really yummy!

    Login or register to post comments