In all honesty, there’s something to be said for a perfectly made risotto. However, with the challenge to find ‘healthier’ alternatives, I recently swapped out the white risotto rice and replaced it with wholegrain barley. It’s not much more work and the end result is a creamy and delicious dish.
- 1/2 cup barley
- 1 1/2 cups chicken or vegetable stock
- 2 tbsp butter
- 2 cups champignon mushrooms
- 1 small onion, diced
- 1 tbsp minced garlic
- 2 tbsp fresh thyme leaves
- 1/2 tsp slat
- 1/4 tsp freshly ground black pepper
- 1/2 cup coconut milk
- 1/2 cup Parmigiano Reggiano
- 1/2 cup coriander, chopped
- Rinse barley and drain well. Combine barley and stock in a medium pot and bring to the boil. Once boiling, immediately reduce heat to low and cover with a lid. Gently simmer for 30 minutes, or until most of the liquid has been absorbed.
- While barley cooks, preheat a large frying pan on medium heat. When pan is hot, add butter and half of the mushrooms. Sauté, stirring occasionally. When mushrooms begin to brown, add the remaining mushrooms and sauté, stirring occasionally until lightly browned.
- Add onions and sauté for a further 3-5 minutes.
- Add garlic and thyme and sauté for an additional 1 minute, stirring frequently.
- Season with salt and pepper and then add coconut milk and remove from heat.
- When barley is cooked, combined with the mushroom mixture and the Parmigiano Reggiano cheese. Stir to combine and serve immediately.