Nordic Harvest: Week #4
Mushroom & Barley Risotto
Creamy risotto-style GF grains with wild mushrooms
Ingredients
- 300 g GF risotto rice
- 500 g mushrooms (mixed), sliced
- 1 onion, diced
- 3 garlic cloves
- 150 ml white wine
- 800 ml vegetable broth (warm)
- 50 g butter
- 50 g Parmesan
- Fresh thyme
- Salt and pepper
Instructions
- 1
Fry onion and garlic in butter until soft. Add mushrooms and thyme, cook 5 minutes.
- 2
Add rice and stir 2 minutes. Pour in wine and stir until absorbed.
- 3
Add warm broth one ladle at a time, stirring continuously until absorbed. Takes about 20 minutes.
- 4
Stir in remaining butter and Parmesan. Rest 2 minutes before serving.