Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
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
Instructions
- Rinse the barley and drain it well. In a large saucepan, heat Anchor Unsalted Butter over medium heat
- Add the onions and garlic, and saute for 3-4 minutes, until the onions are translucent
- Add the mushrooms to the pan and cook for an additional 3-4minutes, until the mushrooms are tender
- Add the barley to the pan and stir to coat it with the onion and mushroom mixture
- 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
- Continue to cook the barley until it is tender and the risotto is creamy, which should take about 45-50 minutes
- Remove the risotto from the heat and stir in the grated parmesan cheese
- Season the risotto with salt and pepper to taste, and serve hot
