Scottish hearty

​

version of Risotto

THIS GOURMET MUSHROOM  RISOTTO, WE SUBSTITUTE FIBER-RICH BARLEY TO THE TRADITIONAL ARBORIO RICE. 

Creamy, comforting, and bursting with flavour, this pearl barley risotto variation will instantly transform an ordinary weeknight meal into a gourmet affair.

Ingredients: Oyster, Shitake and Porcini Mushrooms; Pearled Barley

Spices: black pepper, salt, garlic, onion, red hot chilli pepper, leek, celery, coriander, bay leaves, fennel seeds, parsley, thyme, coriander, miso, koji, dextrose.

Ingredients:

1. Boil 500ml of water in a kettle.
    

2. Add the boiled water into a large saucepan.
    

3. Add 2 tablespoons of extra virgin olive oil and the mushroom barley mix in the pan and stir using a wooden spoon.
    

4. Cook the mix for about 20/25 minutes, on medium heat until the barley is soft.
    

5. Serve with chopped parsley sprinkled on the top.