Barley with mushrooms and Parmesan
Pearl barley cooked like a risotto, with chestnut mushrooms and Parmesan.
Active time30 min
Cooking40 min
Total1 h
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Ingredients
- 300 g chestnut mushrooms
- 100 g onions
- 70 g Parmesan
- 1000 ml vegetable stock
- 30 ml olive oil
- 300 g dry pearl barley
Preparation
Clean and finely slice the mushrooms. Peel and chop the onion. Grate the Parmesan. Rinse the barley. Heat the stock.
300 g chestnut mushrooms100 g onions70 g Parmesan1000 ml vegetable stock300 g dry pearl barley- knife
- colander
- grater
- saucepan
Fry the onion and mushrooms in the oil for 5 minutes. Add the barley, then gradually add the hot stock, stirring. Cook for 30 to 35 minutes, or according to the packet instructions, until the grains are tender.
30 ml olive oil- sauté pan
- ladle
Remove from the heat and add the Parmesan.
- sauté pan
Allergens
- Celery
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration