Mixed grain risotto

Ingredients:

  • 2 Organic Morado Garlic cloves
  • 50 g Organic Extra Virgin Olive Oil
  • 400 g mixed fresh mushrooms (brown and white), sliced
  • 10 g Premium Grade Organic Soy Sauces
  • 3 sprigs fresh Organic Thyme, leaves only, plus extra for garnish
  • 1 dried Organic Bay Leaves
  • 1 tsp French Sea Salt (Fine) 
  • 100 g Organic Red Onion, quartered
  • 40 g white wine
  • 250 g Organic Pearl Barley
  • 800 g water

Methods

  1. Place garlic and 30 g olive oil in mixing bowl, chop 3 sec/speed 8 then sauté 3 min/120°C/speed 1.
  2. Add mushrooms, soy sauce, thyme, bay leaf and ½ tsp salt then cook 7 min/120°C//speed Stirring. Transfer to a bowl and set aside.
  3. Place onions and remaining 20 g olive oil in mixing bowl, chop 5 sec/speed 5 then sauté 3 min/120°C/speed 1.
  4. Add wine and cook 2 min/120°C/speed 1.
  5. Add pearl barley, water and remaining ½ tsp salt then cook 30 min/100°C//speed Stirring.
  6. Drain liquid from reserved mushrooms then stir into pearl barley with spatula. Serve sprinkled with thyme leaves.
  1. Chop and sauté garlic with olive oil for 3 minutes. 
  2. Add mushrooms, soy sauce, thyme, bay leaf and ½ tsp salt then cook for 7 minutes. Transfer to a bowl and set aside.
  3. Chop and sauté onion with remaining olive oil for 3 minutes. 
  4. Add wine and cook for 2 minutes. 
  5. Add pearl barley, water and remaining ½ tsp salt, then cook for 30 minutes in medium heat. 
  6. Drain liquid from reserved mushrooms then stir into pearl barley with spatula. Serve sprinkled with thyme leaves.

THE INGREDIENTS

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