Barley, White Bean and Mushroom Risotto Recipe
This is a gorgeous, hearty take on risotto using barley instead of rice, which delivers a lovely chewy, nutty flavour along with a good serve of fibre, selenium, manganese, B vitamins and magnesium.
- 2½ cups vegetable stock or broth
- Small white onion, peeled & diced
- Dash olive oil
- 2–3 cloves garlic, peeled & chopped
- 100g mushrooms, sliced
- ½ cup pearl barley
- 125g cherry tomatoes, sliced in half
- ½ cup cooked white beans/cannellini beans
- Sprig thyme
- Salt & pepper, to taste
- 1–2 pieces burrata
- Place stock in saucepan and warm over medium heat. Once hot, turn off heat or just keep it on lowest setting.
- Add onion to separate medium saucepan with some olive oil and sauté for a couple of mins over low-medium heat.
- Add garlic and mushroom and sauté for another 3–4 mins.
- Add barley, tomato, beans and thyme along with about ½ cup stock and stir to combine.
- Once simmering, turn heat to low, cover with lid and cook until stock has been absorbed.
- Keep adding stock and giving a gentle stir every 5 mins or so to prevent sticking.
- Continue until barley is cooked but still a little chewy. Taste and add salt and pepper if needed.
- Serve on plates and nestle a piece of burrata on top to slowly melt into dish.
Blissed out at Bitter Springs in Mataranka, Northern Territory
We journey to picturesque Mataranka, located at the Top End of Australia’s Northern Territory, and enjoy drifting through pandanus-fringed waterways...
Elderberries for the flu and how processed food may harm the heart
We take a look at elderberries for the flu and how processed food may harm the heart plus much more.
Sore joints? Learn how to treat arthritis naturally and gently
Arthritis is a common inflammatory condition affecting around 3.6 million Australians that is one of the leading causes of pain...
Clownfish disappearing, insects on the slide and other environmental news
Discover why clownfish disappearing, how much water is used to flush toilets and other environmental news.