• Prep Time 15 minutes
  • Cook Time 60 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 200g pearl barley
  • 500g vegetable broth
  • 450g Anchor Extra Yield Cooking Cream
  • 100g sliced mushrooms
  • 80g onions
  • 10g garlic
  • 25g Anchor Grated Parmesan
  • 30g Anchor Unsalted Butter
  • salt, misc
  • pepper, misc


  1. Rinse the barley and drain it well. In a large saucepan, heat Anchor Unsalted Butter over medium heat
  2. Add the onions and garlic, and saute for 3-4 minutes, until the onions are translucent
  3. Add the mushrooms to the pan and cook for an additional 3-4minutes, until the mushrooms are tender
  4. Add the barley to the pan and stir to coat it with the onion and mushroom mixture
  5. Gradually add the vegetable broth, one cup at a time, stirring constantly and allowing each cup of broth to be fully absorbed before adding the next. Finish off with Anchor Extra Yield
  6. Continue to cook the barley until it is tender and the risotto is creamy, which should take about 45-50 minutes
  7. Remove the risotto from the heat and stir in the grated parmesan cheese
  8. Season the risotto with salt and pepper to taste, and serve hot

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