Pearl Barley Risotto Orzotto With Sauteed Mushrooms Recipes

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PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS



Pearl Barley Risotto (orzotto) With Sauteed Mushrooms image

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. In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. I've been hoarding it for two years and am really pleased I finally got round to making something from it (so many recipes; so little time)! Needless to say, I have made a few tweaks to the original recipe, which called for 1tbsp each of celery and carrot (how much is that?), so I added my own amounts. Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese!

Provided by Mrs B

Categories     Grains

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 18

20 g dried porcini mushrooms
250 g portabella mushrooms, thickly sliced
250 g chestnut mushrooms, thickly sliced
2 tablespoons olive oil
1/2 ounce butter
1/2 onion, finely chopped
2 garlic cloves, peeled and sliced
2 tablespoons chopped parsley, plus extra to serve
salt & freshly ground black pepper
1/2 onion, finely chopped
3 tablespoons olive oil
1 medium sized carrot, finely grated
2 stalks celery, finely grated
200 g pearl barley
100 ml dry white wine
725 ml vegetable stock
salt & freshly ground black pepper
slivers pecorino cheese

Steps:

  • Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
  • Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
  • Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
  • When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
  • Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
  • To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.

MUSHROOM AND SPINACH BARLEY RISOTTO



Mushroom and Spinach Barley Risotto image

Pearl barley gives this risotto a slightly nutty taste and fantastic texture, with the added benefit of loads of selenium and fibre.

Provided by Nikkei

Categories     Spinach

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups barley
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
4 cups vegetable stock
200 g button mushrooms, sliced
20 g dried shiitake mushrooms
250 g frozen spinach, thawed undrained
1/2 cup parmesan cheese, shredded
pepper

Steps:

  • Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
  • Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
  • Add the barley and coat with oil.
  • Add stock and bring to the boil.
  • Place barley mix in slow cooker and add mushrooms, including soaking water.
  • Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
  • When barley is tender, add spinach and mix well.
  • Add parmesan and serve with black pepper.
  • Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.

Nutrition Facts : Calories 382.5, Fat 9.2, SaturatedFat 3.2, Cholesterol 11, Sodium 249.1, Carbohydrate 61.9, Fiber 15.2, Sugar 4.1, Protein 17.7

MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO



Mushroom & chestnut pearl barley risotto image

Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

2 tbsp olive oil
1 large onion , chopped
2 garlic cloves , crushed
180g chestnuts , roughly chopped (optional)
2 thyme sprigs , leaves picked
250g mixed mushrooms , sliced
300g pearl barley
150ml white wine
1l vegetable stock
4 tbsp ricotta cheese
80g rocket
parsley leaves (optional), to serve

Steps:

  • Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
  • Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
  • Stir through the rocket, cook for 1 min, then divide between bowls.

Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

MUSHROOM BARLEY RISOTTO



Mushroom Barley Risotto image

I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!

Provided by yogiclarebear

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups fat free chicken broth or 4 cups vegetable broth
2 tablespoons olive oil
1 small onion, chopped
3/4 cup pearl barley, sorted and rinsed
1/3 cup white wine
8 ounces portabella mushrooms or 8 ounces white button mushrooms, sliced
2 tablespoons chopped shallots
2 tablespoons chopped fresh basil
salt and pepper
3 tablespoons parmesan cheese

Steps:

  • In a saucepan, bring the broth to a boil. Cover and turn off the heat.
  • Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
  • Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
  • Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
  • Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
  • Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 254.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 557.2, Carbohydrate 35.5, Fiber 7, Sugar 2.5, Protein 7.6

PEARL BARLEY RISOTTO



Pearl Barley Risotto image

Make and share this Pearl Barley Risotto recipe from Food.com.

Provided by hectorthebat

Categories     Grains

Time 1h57m

Yield 6 serving(s)

Number Of Ingredients 15

225 g pearl barley
2 chicken stock cubes
50 g butter
1 pinch saffron
1 onion
1 pepper
110 g chorizo sausage
110 g bacon
2 garlic cloves
1 teaspoon thyme
1 teaspoon paprika
120 ml white wine
400 g tomatoes
110 g peas
225 g prawns

Steps:

  • Put the pearl barley into a saucepan and add enough water to cover generously. Add the stock cubes, bring to the boil, then reduce the heat and simmer for 1 1/2 hours until tender, topping up the water if necessary.
  • Melt the butter in a large frying pan or wok and gently saute the saffron, onion, and pepper for 5 minutes. Add the chorizo and bacon, and fry on a higher heat for a further 5 minutes.
  • Add the garlic, most of the thyme leaves, paprika, wine, tomatoes, and peas. Bring to the boil, then simmer for 5 minutes. Stir in the prawns and simmer for 2 minutes to heat them through.
  • Drain the pearl barley thoroughly and stir it into the other ingredients, making sure it's piping hot. Serve immediately, garnished with a few thyme sprigs.

Nutrition Facts : Calories 442.1, Fat 23.1, SaturatedFat 9.8, Cholesterol 93.9, Sodium 1044, Carbohydrate 38.6, Fiber 8.1, Sugar 4.2, Protein 17.6

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