FREE Star Beech Wooden Spoon with every order until 17th December or while stocks last

Porcini Mushroom Risotto

With recent research discovering that a diet with high levels of Mushrooms can have huge health benefits, we have a quick mushroom pearl barley risotto. for a mid-week health boost.

Prep Time

30 minutes

Cook time

10-30 minutes

Servings

4 Portions

Recipe for Porcini Mushroom Risotto

Ingredients

  • 1 tablespoon of dried porcini mushrooms
  • 2 tablespoons of olive oil
  • 1 chopped onion
  • 2 finely chopped garlic cloves
  • 225g sliced chestnut mushrooms
  • 350g pearl barley
  • 150ml white wine
  • 1.2 litres of hot vegetable stock
  • 2 tablespoons of finely chopped fresh parsley
  • 25g of butter
  • Salt and ground black pepper to season
  • Freshly grated parmesan to serve

Preparation Method

  1. In hot water, soak the porcini mushrooms for 10 minutes before draining.
  2. In a large saucepan, heat some oil before adding the onion and garlic and fry until softened.
  3. Add the chestnut mushrooms to the onion and garlic and fry until they have browned, taking 2-3 minutes.
  4. Add the pearl barley into the pan and pour the oil on top before adding the wine and leaving to simmer until the rice has absorbed the liquid.
  5. With the stock, add a ladleful and stir until it has been absorbed.
  6. Add more stock slowly until the liquid has been absorbed and the rice is soft and swollen.
  7. Thinly chop the porcini mushrooms and stir them into the risotto, as well as, the parsley, butter and the salt and pepper.
  8. To serve add the grated parmesan.

Our favourite recipes

Try out your kitchenware with some of our favourite recipes.

Trade Enquiries

Customer Services

Useful Links

Policies & Procedures

Categories

Subscribe to our news

Be the first to know about new collections. Sign up for Dexam news & offers including discount off your next order.

Subscribe
Facebook Twitter Instagram Linkedin
Copyright ©2022 Dexam All Rights Reserved 2023

Designed by Damteq®

Product Specifications

Go back