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🍽️ Creamy Pearl Barley Mushroom Risotto

300 kcal · 30 min · 4 servings

Ingredients

• 300 g mixed mushrooms (e.g. button mushrooms, oyster mushrooms, shiitake)
• 1 onion
• 2 tbsp olive oil
• 200 g pearl barley
• 800 ml vegetable broth
• 2 sprigs basil
• 40 g parmesan
• 15 g butter (1 tbsp)
• salt
• pepper

Instructions

1. 1. Clean the mushrooms thoroughly.
2. 2. Cut the mushrooms into small, bite-sized pieces.
3. 3. Peel the onion.
4. 4. Dice the onion finely.
5. 5. Heat the oil in a large pot.
6. 6. Sauté the onion cubes over medium heat until they are translucent.
7. 7. Add the mushroom pieces to the pot.
8. 8. Fry the mushrooms together with the onions for 2 minutes.
9. 9. Add the pearl barley to the pot.
10. 10. Pour in a small amount of broth.
11. 11. Stir constantly until the liquid is completely absorbed.
12. 12. Add another small amount of broth.
13. 13. Repeat the process of adding broth and stirring.
14. 14. Continue until all the broth is used up.
15. 15. Cook the pearl barley for about 35 minutes until tender.
16. 16. Wash the basil under running water.
17. 17. Shake the basil dry.
18. 18. Chop the basil leaves roughly.
19. 19. Grate the Parmesan finely.
20. 20. Stir the butter into the finished risotto.
21. 21. Fold in the chopped basil leaves.
22. 22. Fold in the grated Parmesan.
23. 23. Season the risotto with salt to taste.
24. 24. Season the risotto with pepper to taste.

Nutrition per serving

• kcal: 300
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 37 g