Barley risotto is a delicious, gluten-free European side dish made with shiitake mushrooms, barley, white wine, vegetable broth, tomatoes and frozen peas topped with romano cheese.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 64 mins – easy
🍽 4 servings – 411 kcal per serving
|
Serving
472g |
Fat
8g |
Sat. fat
3g |
Sodium
1024mg |
|
Carbs
66g |
Fibers
15g |
Sugars
6g |
Proteins
17g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp olive oil
- 2 cloves of garlic
- 1 half onion
- 1 cup shiitake mushrooms
- 1½ cup barley
- ¼ cup white wine
- 4 cups vegetable broth
- 1 cup tomatoes
- 1 cup frozen peas
- 1¾ oz romano cheese
TOOLS
- 1 knife
- 1 saucepan
- 1 lid
- 1 wooden spoon
- 1 plate
- 1 grater
STEPS
Grate the romano cheese using a grater.
Peel and chop the onion. Peel and mince the garlic. Slice the shiitake mushrooms and dice the tomatoes.
Drizzle olive oil over a saucepan and turn on the heat. Add the chopped onions and minced garlic to the saucepan and stir with a wooden spoon for 2 minutes.
Add the shiitake mushroom slices to the saucepan and cook for 5 minutes. Then add barley and stir with a wooden spoon. Cook for 4 more minutes, then pour in white wine and 3 cups of vegetable broth. Add the diced tomatoes, salt, and black pepper to the saucepan and cover with a lid. Then cook over low heat for another 27 minutes.
Remove the lid from the saucepan and add frozen peas and 1 cup of vegetable broth. Cook over medium heat for 10 minutes, stirring occasionally with a wooden spoon. Add the grated romano cheese to the saucepan and stir with a wooden spoon. Then turn off the heat and transfer the contents of the saucepan onto a plate.
It’s ready to be served !
