Barley risotto with peas, lemon, and mushrooms
A warming and filling dish with plenty of great flavor from lemon zest and sautéed mushrooms. The recipe does not meet the requirements for the whole grain label, but it is a way to include more whole grains in your everyday diet.
Ingredients
- 2 small onions
- 2 cloves garlic
- 3 spsk. olive oil
- 200 g whole grain barley alternatively wheat kernels or brown rice
- 600 dl vegetable broth
- 2 lemons (juice and zest)
- 300 g mushrooms for example oyster mushrooms or mushrooms
- 400 g frozen green peas
- 50 g butter
- 50 g parmesan cheese or another hard cheese
- 2 handfuls parsley
- Salt and pepper
Instructions
- Chop the onion and garlic and sauté them together with the barley and oil in a large frying pan or pot until the onions are translucent.
- Add the broth, lemon juice, and grated lemon zest.
- Let it simmer over low heat for about half an hour, stirring occasionally, until the grains are nearly tender. It should still be fairly liquid.
- Cut the mushrooms into large pieces and sauté them over high heat for 5–6 minutes in oil until they are nicely golden.
- Season with salt and pepper.
- Stir the butter and cheese into the barley risotto, then add the mushrooms and frozen peas.
- If the barley risotto has become a bit too thick, you can add more broth or boiling water.
- Season with a little salt and pepper, and serve topped with parsley.