Thyme Mushroom Pearl Barley Risotto

by Edward Daniel

Thyme Mushroom Pearl Barley Risotto
Prep time
Cook time
Total time
Pearl barley makes a wonderful alternative to Arborio rice. I find pearl barley has this subtle crunchier taste as you bite into it. I made this dish over Christmas, last year – and, my best friend’s sister seemed to like it.
Recipe type: Main
Cuisine: Vegan, Vegetariain
Serves: 8
  • 10g of dried porcini mushrooms
  • 1.2 litres hot filtered water
  • 2 shallots chopped
  • 2 garlic cloves, chopped
  • 3 tbsp coconut oil
  • 250g chestnut mushrooms
  • 500g pearl barley
  • 350ml dry white wine
  • a few sprigs of thyme, chopped
  • extra virgin olive oil for drizzling
  • salt and black pepper to taste
  1. Soak the porcini mushrooms in 1.2 litres of hot water for about 30 minutes. Set the porcini mushrooms. The remaining water can be used as a stock.
  2. Sauté the shallot with the garlic in olive oil until the shallots turn translucent. Stir in the pearl barley and coat in the oil.
  3. Add the chestnut mushrooms and continue cooking for a few minutes.
  4. Pour in the wine. Stir regularly and simmer over a gentle heat until the liquid is absorbed.
  5. Ladle in the stock with the sprigs of thyme. Stir and simmer, until the liquid is absorbed. Continue adding the stock, until the rice is tender. This process will take about 45 minutes.
  6. When the risotto is almost done, add the porcini mushrooms and season with salt and pepper.
  7. Serve warm.
Nutritional Analysis
Good points
• No cholesterol
• Low in sugar
• High in calcium
• Very high in dietary fiber
• Very high in iron
• High in magnesium
• Very high in vitamin A
• Very high in vitamin C
Bad points
• Contains alcohol
• High in saturated fat
Nutrition Information
Serving size: 335g Calories: 180 Fat: 8.3g Saturated fat: 5.1g Carbohydrates: 20.5g Sugar: 0.6g Sodium: 164mg Fiber: 10.6g Protein: 4.8g Cholesterol: 0







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