MUSHROOM BARLEY "RISOTTO"
Categories Mushroom Side Vegetarian Quick & Easy High Fiber Parmesan Barley Fall Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.
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Gilberto Aviles
[email protected]This risotto was delicious! I loved the combination of mushrooms and barley.
M abid M abid
[email protected]This risotto was a bit bland. I think it could have used more herbs and spices.
Mageshwaree Adekkan
[email protected]This risotto was easy to make and turned out great! I will definitely be making it again.
Chiboy J obiora
[email protected]I loved this risotto! It was so creamy and flavorful. The barley gave it a nice chewy texture, and the mushrooms were cooked perfectly.
barun patel
[email protected]This risotto was a bit too salty for my taste, but otherwise it was very good.
Raheem Qureshi
[email protected]This risotto was amazing! The flavors were incredible, and the texture was perfect. I will definitely be making this again and again.
Goma Subedi
[email protected]This risotto was a bit bland for my taste. I think it could have used more salt and pepper. The texture was also a bit too mushy for my liking. I would probably try a different recipe next time.
Kenny Dev
[email protected]This risotto was delicious! The mushrooms and barley were cooked perfectly, and the flavors were well-balanced. I especially liked the crispy shallots on top. I would definitely recommend this recipe to anyone looking for a hearty and flavorful veget
dhaval Pandya
[email protected]I've never made risotto before, but this recipe made it seem easy. The instructions were clear and concise, and the risotto turned out perfectly. It was creamy and flavorful, with a nice bite to the barley. I will definitely be making this again.
Ben Plucinik
[email protected]This recipe was easy to follow and turned out great! I used a mix of mushrooms, including shiitake, oyster, and cremini, and they all worked well. The barley gave the risotto a nice chewy texture. I also added a bit of white wine, which I think helpe
Emrah Turkmenoglu
[email protected]This mushroom barley risotto was a hit! The flavors were rich and earthy, and the texture was creamy and satisfying. I especially loved the addition of the crispy shallots, which added a nice crunch. I will definitely be making this again.