How to Cook Pearl Barley Risotto Style

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: grape juice

💰Cheaper: chicken broth

Grape juice provides sweetness without alcohol.

Finely mince 2 tablespoons of onions and set aside.

Coarsely chop 1 cup of baby spinach and set aside.

Slice 1 cup of oyster mushrooms and place them in a bowl.

In a saucepan, melt 1 tablespoon of butter.

Add the minced onions to the melted butter and let them sweat to release flavor.

Add 1 cup of pearl barley to the saucepan and cook briefly.

Pour in 1 cup of dry white wine and stir.

Add 1 and 1/4 cups of chicken stock and stir.

Wait for the pearl barley to absorb the chicken stock.

Continue adding chicken stock in increments: add another 1 and 1/4 cups, stir, and wait for absorption.

Add 1 and 1/4 more cups of chicken stock and bring to a boil, waiting for absorption.

After about 45 minutes to 1 hour of cooking, add 1/4 cup of heavy cream and stir.

Taste the mixture and add salt if necessary, then add parmesan cheese and stir until combined.

In a frying pan, heat 1 tablespoon of olive oil and add the oyster mushrooms, seasoning with salt and pepper, and lightly brown them.

In another frying pan, heat 1 tablespoon of olive oil and add the spinach, seasoning with salt and pepper.

To plate, start with the spinach, add the pearl barley on top, and then the oyster mushrooms.

Let it sit for a minute, then slide the ring mold off, garnish with parsley, and drizzle with white truffle oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens