Barley Thyme Risotto
- 5 cups (1 1/4 litres) chicken stock
- 20g butter
- 1 onion, diced
- 1 cup (220g) pearl barley
- 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 500g mushrooms, sliced
- 2 cloves garlic, diced
- 2 tablespoons chopped fresh parsley
Preparation:15min › Cook:50min › Ready in:1hour5min
- Bring chicken stock to a boil in a large saucepan. Melt butter in a large frying pan over medium heat. Add onion, and fry for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot stock. Bring to a boil, reduce heat to low, and simmer until most of the stock is absorbed, about 10 minutes.
- Pour in remaining stock 1/2 cup at a time, stirring and allowing it to be absorbed before adding more. This process takes about 50 minutes.
- Meanwhile, heat olive oil in a large frying pan. Fry mushrooms over high heat, cook and stir until softened. Add garlic, and cook for about 3 more minutes. Stir into the barley mixture with parsley. Remove bay leaf, and serve.
I tried this recipe as I absolutely detest risotto using arborio rice, something about the texture and heaviness about it. So I decided to try it with barley and it was so much better. I used beef stock, and cut out the oil and butter completely and it still worked out. - 31 May 2009
Something else. I liked the flavour but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown colour, then added onions and the mushrooms for 5 min and then used beef stock instead. Nice flavour. - 29 Sep 2008
We really liked this. I added a small chilli and some grated ginger to lift the flavour and always use a variety of mushrooms. I also substitute rapeseed oil for the butter and olive oil to keep this even more heart healthy. A family favourite - 09 May 2012