Porcini & Pearl Barley Risotto

Name: Porcini & Pearl Barley Risotto
Yield: 4 main-course portions
Ingredients: 250 g Pearl barley; 700 g Mixed mushrooms, sliced; 120 g Onion, finely diced; 12 g Garlic, minced; 1.2 L Roasted Mushroom Stock; 50 ml Olive oil; 20 g Parsley; 15 ml Lemon juice; 4 g Salt

Slowly cooked pearl barley and roast mushrooms in a flowing, dairy-free risotto.

Porcini & Pearl Barley Risotto prepared as described in the recipe

Slowly cooked pearl barley and roast mushrooms in a flowing, dairy-free risotto.

Written for 4 main-course portions

Cook this

Ingredients

Serves

Pearl barley250 g
Mixed mushrooms, sliced700 g
Onion, finely diced120 g
Garlic, minced12 g
Roasted Mushroom Stock1.2 L
Olive oil50 ml
Parsley20 g
Lemon juice15 ml
Salt4 g

Method

Brown mushrooms in batches with half the oil; reserve half for the finish.
Sweat onion and garlic in remaining oil for 8 minutes. Add barley and toast for 2 minutes.
Add hot stock a ladle at a time, stirring and simmering for 35 to 45 minutes until tender with a little bite; add hot water if more liquid is needed.
Fold in cooked mushrooms, parsley and lemon. Adjust salt and loosen to a flowing consistency; finish with reserved mushrooms.

Chef’s notes

Pearl barley gives a pleasing bite. No butter, dairy cheese or chicken stock is used.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Wheat.

Vegan

Last refined · October 2026