This item has been added to your cart.
Qty : 0 pcs
Total : IDR 0,-
« Continue Shopping
Now you have (0 items) on your cart.
Subtotal: IDR 0,-
Free shipping on orders of IDR 250.000 or more.
Coverage Area: Jakarta | Free shipping on orders of IDR 250.000 or more. CONTACT US | LOGIN/SIGN UP





Mushroom Barley Risotto

By DeliBrunch  |  12 Sep 2015
Share This:


1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
1/4 cup white wine OR mushroom broth
1 1/2 cups pearl barley
4 cups mushroom or vegetable broth
1 cup carrots, finely diced
1 tsp fresh thyme leaves
1/2 cup parmesan, freshly grated
1 tbsp red wine vinegar
salt and pepper


1. In a large frying pan, heat oil over medium high heat.
2. Add onion and saute until translucent, between 3-4 minutes.
3. Add garlic and saute for another 30 seconds.
4. Add mushrooms and cook until they begin to release their moisture, between 7-9 minutes.
5. Add white wine and cook until reduced by half.
6. Pour mushrooms into slow cooker.
7. Add carrots, barley, vegetable broth, thyme, salt and pepper.
8. Cover and cook for 3 hours on high or 6 hours on low.
9. If risotto is too dry, add more vegetable broth until it reaches desired consistency.
10. Stir in red wine vinegar and parmesan.
11. Serve immediately or freeze for up to six months.
12. Enjoy!