Risotto With Mushroom & Saffron

Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
When I received the Hakubaku Oomugi Barley from GoIndiaOrganic through the Plattershare Belly Nirvana Program . I was quite confused as to what unique dish can I present by using this super grain. Since there was a simple recipe on its back cover (Rice+Barley) , the Italian food lover in me screamed out Risotto 🙂 Did you know - Oomugi is usually referred to as "Barley" in Japanese! The Hakumagu Ooomugi contains twelve times the dietary fibre , 3 times the calcium and twice the qty of Vitamin B2 found in normal rice - that's why its a super grain which gives an immense health boost when added to your meals with no compromise on the calorie count.
4.80 from 4 votes
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Italian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 1 - Onion small chopped
  • 20 gm Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 250 gm Rice
  • 50 gm Barley oomugi
  • 60 ml White Wine warm
  • 600 ml Veg Stock hot
  • 200 ml Milk
  • 2 cloves Garlic chopped
  • 250 gm Mushrooms sliced
  • Black Pepper freshly ground
  • 1 gm Warm Milk or saffron saffron soaked in
  • 120 gm Heavy Cream
  • 2 tbsp Parmesan grated
  • 20 gm Rosemary
  • 10 gm Oregano
  • 1-2 tsp Salt or as per taste
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Instructions
 

  • Prepare the veg stock and ensure it is at a boiling point, turn off the flame and add in the milk & stir
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
  • Fry the onions in 20g butter and 2 tbsp Olive oil till golden
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
  • Add rice and barley, saute for few minutes until they turn translucent
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
  • Add the warm wine and stir till the wine evaporates completely
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
  • Pour the stock - milk , saffron mixture one ladle at a time, into the rice and ensure that the mixture is constantly stirred. Add salt to taste
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
  • Continue to add the stock, one ladle at a time, until the rice is completely cooked
  • Once the rice is cooked, but still a little al-dente, warm the cream and add it to the rice along with rosemary.
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
  • In another frying pan - melt the rest of the butter, 1 tbsp Olive oil and the chopped garlic cloves. Fry the garlic till its golden
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
  • Add the mushrooms and season with Oregano, black pepper and salt (I also added the bell peppers & baby corn to bring a variety and crunch to the dish).
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
  • Dish out the rice in a serving plate and add the sauteed veggies, garnish it with left over parmesan. Serve hot with slices of bread
    Risotto With Mushroom & Saffron - Plattershare - Recipes, food stories and food lovers
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4.80 from 4 votes
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Jyothi Varne
Jyothi Varne

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