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:
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Boil 500ml of water in a kettle.
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Add the boiled water into a large saucepan.
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Add 2 tablespoons of extra virgin olive oil and the mushroom barley mix in the pan and stir using a wooden spoon.
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Cook the mix for about 20/25 minutes, on medium heat until the barley is soft.
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Serve with chopped parsley sprinkled on the top.
