Ingredients per serve
Mushrooms
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Olive oil 150.0 ml
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Mixed mushrooms (enoki, cloud-ear, shittake) 500.0 g
Risotto
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Onion 250.0 g
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Cloves garlic 3.0 x
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Pearl barley 850.0 g
Preparation
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Mushrooms
- Heat 50 ml of oil in a large pan over high heat. Pan fry sliced mushrooms until golden. Remove and keep warm.
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Risotto
- Heat remaining oil in a large pan over medium heat. Add chopped onion and garlic and cook until onion is just tender. Add barley and stir to coat.
- Combine KNORR Vegetable Booster and KNORR Intense Flavours Mushroom Earth with 2 L of warm water.
- Gradually add liquid to risotto, stirring between additions. Barley should be tender with nearly all the liquid absorbed. Add extra boiling water if needed.
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To Serve
- Fold sautéed mushrooms through risotto. Cook for another 2-3 minutes then serve garnished with micro herbs and slow roasted garlic.
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Tip
- Any variety of mushrooms can be used, you can also try swiss brown, porchini or shimenji.