Recipe for barley risotto with cauliflower, mushrooms, and parsley
I love risotto! One thing is the taste, another is the preparation itself; I think it’s a bit therapeutic for me, the process of cooking it down, adding stock, cooking it down again, and adding more stock – until the perfect consistency is achieved – it really has a soothing effect! And when you feel that creamy delight in your mouth together with an explosion of flavors – then happiness is achieved for a moment.
This risotto version features cauliflower, mushrooms, and generous amounts of parsley. Mushrooms go really well in risotto because they have such a rich flavor and add that perfect umami taste that we crave. The cauliflower adds freshness and the parsley gives it a delightful twist.
Risotto is both easy and relatively quick to make, and you can actually customize it as you like. This version is vegetarian and quite simple, but it tastes fantastic! I use spelt instead of risotto rice, partly because spelt tastes wonderful and provides a good texture, but also because they are healthier than the regular risotto rice – yet they have the same properties.
All in all, a truly wonderful and delicious dish!
Barley Risotto with Cauliflower, Mushrooms, and Parsley
Ingredients
- 1 pcs. Onion
- 2 cloves Garlic
- Oil for frying
- 125 gram Mushroom or other mushrooms
- 140 gram Spelled Kernels
- 100 gram White Wine
- 500 gram Water
- 1 pcs. Vegetable stock cube
- 1/2 pcs. Cauliflower
- 1 bunch Broad leaf parsley
- 50 gram Parmesan grated
- Salt and Pepper a bit
Instructions
- Finely chop the onion and garlic and sauté them in the oil in a pan.
- Slice the mushrooms and add them to the pan. Cook until they brown and release their aroma.
- Add the barley kernels and white wine, and let it simmer until the white wine is almost completely reduced.
- Now add the bouillon cube and 100ml of water at a time. Let each 100ml of water almost fully evaporate before adding the next one. Continue until the barley kernels are tender but still have a slight bite.
- Break the cauliflower into small florets and add it along with the last 100ml of water. Let the water cook down and then stir in the parsley and parmesan.
- Season with salt and pepper, and your risotto is ready.