You are|Are|Again} looking for idea recipes mushroom pearl barley risotto that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious mushroom pearl barley risotto should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of mushroom pearl barley risotto, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare mushroom pearl barley risotto delicious wherever you are, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings must exist in prepare

1. Prepare 500 g chopped mushrooms
2. Take 1 cup Pearl Barley
3. Use leaves Basil
4. Prepare Ground pepper
5. Prepare 1 cup grated Parmesan cheese
6. Prepare 1 vegetable stock cube
7. Prepare 1 tsp olive oil
8. Prepare Serve with
9. Take leaves Aragula
10. Prepare Balsamic vinegar

To Make the Risotto: Add the oil to a frying pan on a medium-low heat then add in the chopped onions. Next add the garlic and fry for a minute, then add in the. Creamy and savory, using pearl barley adds a little more bite to this classic dish, and the addition of toasted pine nuts adds hint of crunch. Add the diced onion, carrot and celery and reduce the heat to low.

How to cook Mushroom Pearl Barley Risotto:

1. In a large pot heat some olive oil. Add basil leaves and the cut mushrooms. Cook till the mushrooms are soft.
2. Add the Pearl Barley. Fry for a couple of mins. Add 2.5 cups of water, pepper and the veg stock cubes
3. Cook for 30 mins or till the barley is cooked. Slowly add grated cheese and taste for salt. Typically the veg stock cubes have salt, else, add salt as per taste
4. Turn off the stove
5. Add some aragula leaves to the serving dish and add balsamic sauce on top. Serve the barley risotto hot.
6. Done and ready to serve!

If liquid evaporates before barley is cooked, add remaining broth. Remove from heat, cover and set aside. Season and scoop out the pan. Add the barley, mix with the onions and gradually add the stock, stirring frequently. To make the risotto; Add the oil to your frying pan on a low to medium heat then add in the chopped onions.

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