Wild mush­room and bar­ley risotto(

Friday - - Leisure -

Prep time: 15 mins 2 cups 2 tbsp 1 small 2 3 cups 1 1/2 cups 6 cups 1/3 cup 1 tbsp 2 tsp In­gre­di­ents 6 cups re­duced-sodium veg­etable, mush­room or chicken broth wa­ter ex­tra-vir­gin olive oil onion, minced gar­lic cloves, minced mixed wild mush­rooms, coarsely chopped pearl bar­ley, rinsed baby rocket freshly grated Parme­san cheese but­ter bal­samic vine­gar fen­nel fronds and quar­tered cherry toma­toes, for gar­nish (op­tional)

serves 6)

Cook­ing time: 1 hour Method 1. Bring broth and wa­ter to a sim­mer in a large pan. Ad­just heat to main­tain a steady sim­mer. Heat oil in a large heavy-bot­tomed pan over medi­umhigh heat. Add onion and gar­lic and sauté, stir­ring un­til onion is translu­cent, about 2 mins. Add mush­rooms and cook, stir­ring un­til they be­gin to re­lease their juices. Add bar­ley and cook, stir­ring for a minute. Add 1/2 cup of the broth-wa­ter mix­ture and sim­mer, stir­ring un­til most liq­uid has evap­o­rated. Re­duce heat to medium. Con­tinue adding hot broth 1/2 cup­ful at a time, stir­ring un­til most liq­uid has been ab­sorbed af­ter each ad­di­tion, ad­just­ing heat to main­tain a gen­tle sim­mer, un­til bar­ley is ten­der and creamy but still firm, 35 to 45 mins (You might not use all the broth.) Stir in rocket and cook, stir­ring un­til wilted. Re­move from the heat, then mix in cheese, but­ter and vine­gar. Sea­son with pep­per and gar­nish. Serve hot.

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