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Risotto With Mushroom & Saffron

4.80 from 4 votes

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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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Recipe CategoryVegetarian
Served AsDinner, Lunch
CuisineItalian
Servings 4
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Ingredients
  

  • 1 - Onion small chopped
  • 20 gm + 30g+ 40g - Butter
  • 2 + 1 Tbsp - Extra Virgin olive oil
  • 250 gm - Rice
  • 50 gm - Oomugi Barley
  • 60 ml - White wine warm
  • 600 ml - Veg Stock hot
  • 200 ml - Milk
  • 2 garlic cloves - chopped
  • 250 gms - Mushrooms sliced
  • Freshly ground black pepper
  • 1 gm saffron soaked in warm milk
  • 120 gm - heavy cream
  • 2 + 2 tbsp - Grated Parmesan
  • 20 gm - Rosemary
  • 10 gm - Oregano
  • Salt
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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

Please appreciate the author by voting!

4.80 from 4 votes
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Jyothi Varne
Jyothi Varne

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