Name: Red wine barley risotto with silverbeet and mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 3 1/2 cup (875ml) chicken or vegetable stock; 3/4 cup (185ml) merlot; 1 cup (200g) pearled barley; 2 tablespoon olive oil; 100 gram shiitake mushrooms, trimmed and sliced; 150 gram swiss brown mushrooms, trimmed and quartered; 1 large eschalot, chopped; 2 clove garlic, minced; 1 bunch silverbeet, green part only, chopped roughly; 25 gram cold butter, diced; 2/3 cup (50g) finely grated parmigiano reggiano; sea salt and cracked black pepper, to taste

Red wine barley risotto with silverbeet and mushrooms

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Serves 2

Prep

20M

Cook

30M

Total

50M

Ingredients

3 1/2 cup (875ml) chicken or vegetable stock

3/4 cup (185ml) merlot

1 cup (200g) pearled barley

2 tablespoon olive oil

100 gram shiitake mushrooms, trimmed and sliced

150 gram swiss brown mushrooms, trimmed and quartered

1 large eschalot, chopped

2 clove garlic, minced

1 bunch silverbeet, green part only, chopped roughly

25 gram cold butter, diced

2/3 cup (50g) finely grated parmigiano reggiano

sea salt and cracked black pepper, to taste

Method

1.Pour stock and wine into a medium saucepan and bring to boil. Stir in barley and boil uncovered, 25 minutes, until tender. Skim any material that comes to the surface.

2.After 5 minutes, heat olive oil in a large saucepan over medium-high heat. Add mushrooms and eschalot, cook 8-10 minutes, until lightly golden.

3.Stir through garlic and silverbeet, cook further 2-3 minutes until wilted. Turn the heat off.

4.Pour barley, stock and wine into the larger saucepan with the mushrooms and silverbeet. Stir through butter and half of the parmigiano reggiano. Cover with a tight-fitting lid, set aside for 5 minutes.

5.Season with salt and pepper and spoon into serving bowls. Top with the remaining parmigiano reggiano.

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