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Recipe
Mixed grain risotto
Preparation time
15 minutes
Total Time
1 hour 25 minutes
Difficulty
Easy
Serves
4
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
- Place garlic and 30 g olive oil in mixing bowl, chop 3 sec/speed 8 then sauté 3 min/120°C/speed 1.
- 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.
- Place onions and remaining 20 g olive oil in mixing bowl, chop 5 sec/speed 5 then sauté 3 min/120°C/speed 1.
- Add wine and cook 2 min/120°C/speed 1.
- Add pearl barley, water and remaining ½ tsp salt then cook 30 min/100°C//speed Stirring.
- Drain liquid from reserved mushrooms then stir into pearl barley with spatula. Serve sprinkled with thyme leaves.
- Chop and sauté garlic with olive oil for 3 minutes.
- Add mushrooms, soy sauce, thyme, bay leaf and ½ tsp salt then cook for 7 minutes. Transfer to a bowl and set aside.
- Chop and sauté onion with remaining olive oil for 3 minutes.
- Add wine and cook for 2 minutes.
- Add pearl barley, water and remaining ½ tsp salt, then cook for 30 minutes in medium heat.
- Drain liquid from reserved mushrooms then stir into pearl barley with spatula. Serve sprinkled with thyme leaves.
