Nordic Harvest: Week #4
Mushroom & Barley Risotto
Creamy risotto-style GF grains with wild mushrooms
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 255 g GF risotto rice
- 425 g mushrooms (mixed), sliced
- 0.85 onion, diced
- 2.55 garlic cloves
- 127.5 ml white wine
- 680 ml vegetable broth (warm)
- 42.5 g butter
- 42.5 g Parmesan
- Fresh thyme
- Salt and pepper
Instructions
- 1
Fry onion and garlic in butter until soft. Add mushrooms and thyme, cook 5 minutes.
- 2
Add rice and stir 2 minutes. Pour in wine and stir until absorbed.
- 3
Add warm broth one ladle at a time, stirring continuously until absorbed. Takes about 20 minutes.
- 4
Stir in remaining butter and Parmesan. Rest 2 minutes before serving.