Step-by-Step Guide to Prepare Gordon Ramsay Pearl Barley Mushroom Risotto

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pearl barley mushroom risotto. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pearl Barley Mushroom Risotto is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Pearl Barley Mushroom Risotto is something which I have loved my whole life. They’re fine and they look fantastic.

Make this easy risotto recipe using high fibre pearl barley instead of rice. Packed with mushrooms and spinach, it makes an easy but filling meal for one. When the stock has been absorbed, stir in the spinach, cheese and mushrooms. Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories.

To get started with this recipe, we must first prepare a few ingredients. You can have pearl barley mushroom risotto using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pearl Barley Mushroom Risotto:

1. Prepare 200 g pearl barley,
2. Take 1 onion, diced finely,
3. Take 2 large cloves garlic, sliced very finely,
4. Get Handful fresh parsley leaves, roughly chopped, few as garnish,
5. Take 8 g dried Porchini mushrooms, larger broken to smaller pieces,
6. Prepare 1.25 litres boiling water with 1/2 cube vegetable stock,
7. Make ready 1 glug of white wine (optional),
8. Take Sea salt and cracked black pepper to season,
9. Get 1 tbsp vegetable oil,
10. Prepare 1/2 tbsp salted butter
11. Get Parmesan cheese, to grate over

Serve the risotto immediately spooned into bowls with more. Pearl barley is used in the place of the standard arborio rice, lending its dense, chewy texture to this savory and cheesy meal. This rich and creamy risotto is paired perfectly with meaty, sautéed mushrooms and sweet caramelized onions. Pearl barley is used in the place of the standard arborio.

Steps to make Pearl Barley Mushroom Risotto:

1. Add oil to a large saucepan and warm over a medium heat. Add the onions and a good grind of black pepper and softly cook them until translucent, stirring occasionally, this will take around 6-8 minutes. Add in a good pinch of salt and the garlic and fry for 10-15 seconds until fragrant.
2. Add the pearl barley and the white wine and combine everything together well, fry for around a minute whilst stirring to evaporate off the alcohol a little. Add in the dried mushrooms and pour in half a pint of stock (250ml) and stir. Once the stock has almost reduced, pour in another 250ml. Continue to simmer over a medium heat, stirring occasionally.
3. Continue this process of reducing down the stock and then adding another 250ml stock until the pearl barley is tender and cooked but still with a gentle bite to it. Right towards the end you may need to turn down the heat a smidge so the liquid reduces slower. Remove from the heat and add in most of the chopped parsley reserving a little as garnish. Add in the butter and gently stir through, to make the risotto beautifully creamy.
4. Serve up and garnish with more fresh parsley, salt and pepper to taste and a grating of quality Parmigianino Reggiano cheese. Enjoy! :)

This rich and creamy risotto is paired perfectly with meaty, sautéed mushrooms and sweet caramelized onions. Pearl barley is used in the place of the standard arborio. Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese! If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour.

So that is going to wrap it up with this special food pearl barley mushroom risotto recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!