Serves
6
Prep
15
mins
Cooking
30
mins
Mushroom & Thyme Barley Risotto
Directions
Step 1
Heat butter and half of the oil in a heavy based pot. Add mushrooms and thyme, cooking over a medium high heat until seared. Add a splash of the white wine to deglaze and then set mushrooms aside.
Step 2
Heat remaining oil in the same pot. Add the leak and garlic, cooking for several minutes until tender. Stir in barley and cook for 1 minute.
Step 3
Pour in remaining wine and allow to evaporate. Add stock one ladel at a time, ensuring each is absorbed before adding the next. Prior to adding the last of the stock, return mushroom mixture to the pot and stir through.
Step 4
Stir parmesan through risotto and season to taste. Finish with parsley and creme fraiche.
Tips
- Use a variety of mushrooms such as swiss, oyster or flat mushrooms for added flavour and texture.
- Add fresh peas at the end for added colour and freshness.
- Stir through feta in place of parmesan.
Ingredients
- 30g butter
- 1 cup McKenzie's Australian Pearl Barley
- 2 tbs olive oil
- 300g mixed mushrooms, sliced and quartered
- 2 sprigs thyme leaves
- 1 leek, sliced
- 3 garlic cloves, finely chopped
- 1 cup white wine
- 4 cups hot chicken stock
- 1/4 cup finely grated parmesan
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 1/2 cup flat leaf parsley, chopped
- For serving, creme fraiche
