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"Any risotto that can hold anything on top of it isn't risotto.''

  • 2 leek, roughly sliced
  • pearl barley
  • 1 clove garlic
  • 2 wineglasses of water
  • 1 litre chicken stock
  • 1 knob of butter
  • 40 g olive oil
  • local cream soft cheese
  • 1 1/2 teaspoons Thyme
  • 1 Handful parsley
  • cheddar cheese, cubed roughly

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Recipe's preparation

    "You imagine every rice is like a soldier and full of starch and you want to ooze all that out.''
  1. Soak barley in water overnight.

    Next day, strain off the water and set aside the barley.

    Chop leek and garlic in 20g of olive oil in TMX bowl - 2 minutes at 100 degrees on speed 2 with MC off.  Set aside.  a chopped onion in olive oil until soft, about 5 minutes.

    Chop onion and parsley in TMX bowl - 5 seconds on speed 5 with MC on.  Saute 2 minutes at 100 degrees on speed 2 with MC off.

    Add saffron, barley and wine.  Stir through onion for 2 minutes at 100 degrees on speed 2 - MC on.  Barley should be glossy. 

    Add dried porcini mushrooms, vegetable stock concentrate and water.  Set the TMX to do the stirring - 15 minutes on 100 degrees at speed 2 - and let the liquid bubble away while you do something else.

    Finally, add shiitake mushrooms and cook for a further 2 minutes at 100 degrees on speed 2.  Pour into Thermoserver and let rest for five minutes before serving. 


 Wholegrains like barley provide fibre, iron, zinc and B group vitamins, along with being low GI.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

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Jamie Oliver's Scottish "Risotto"



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