There is something extremely heartwarming about risottos, especially mushroom ones.
The earthy smell of mushrooms, the sweet, sweet wine that has just evaporated and fills the kitchen. Oh, and the steam on the kitchen window that rivals the drops outside on a rainy day. Mushroom, spinach, and pot barley pot, almost like risotto.
This however is not your straightforward risotto, I replaced arborio with pot barley. Normally there is some pot barley sitting towards the back of the pantry shelf, half-forgotten. It often finds its way in salads but on colder days I love using it instead of arborio rice, the result is just as creamy.
Copious amounts of parmesan cheese is obligatory here as well as with any type of risotto. Dive straight into making it:
Mushroom, spinach, and barley risotto
- 1 tbsp olive oil
- 1 white onion finely chopped
- 1 garlic clove crushed
- 300 g mushrooms thickly sliced
- 200 pearl barley
- 100 ml dry white wine
- 800 ml hot vegetable stock
- 300 spinach
- 3-4 sprigs fresh thyme leaves only
- Parmesan as much as you like.
- Heat up the oil and fry the chopped onion until golden Add the garlic, pressed and follow in after a minute with the mushrooms.
- Once the mushrooms have softened, about 5 minutes, add in the barley and stir for another minute. Put off with the white wine and allow some time so it evaporates.
- Add the stock and cook in medium heat for about 40-45 minutes, stirring occasionally.
- Add the sprigs of thyme and then the spinach and let it wilt.
- Remove the thyme stalks and serve with an ample serving of parmesan cheese.
from just-eased-lockdown London with love,