Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 300 g brown and white pioppino mushrooms (beech mushrooms), ends trimmed to separate (or other mushrooms, sliced)
- 1/4 teaspoon fresh thyme leaves
- Sea salt and freshly ground pepper, to taste
- 1 1/4 cups pearl barley (250 g)
- 1/2 cup dry white wine (125 ml)
- 4 cups beef broth, hot (1 Liter)
- 300 g green asparagus, trimmed and cut into 2,5 cm pieces
Instructions
- In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and saute until lightly golden brown, about 7-8 minutes. Transfer to a plate.
- Meanwhile, heat the beef broth in a saucepan and keep warm.
- In the same skillet heat the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften (but not browned), about 2-3 minutes. Add the thyme leaves and season with salt and pepper.
- Add the barley and cook, stirring, for 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.
- Add two ladles full of the hot beef broth (about 125 ml) and stir to combine. Cook over medium heat, stirring occasionally, until reduced and nearly all of the broth has been absorbed. Continue adding broth, 1-2 ladles at a time, allowing it to cook until the liquid is absorbed before adding another more broth.Tip: Adjust heat as required to retain a simmer. The mixture should be at a consistent simmer, but not a hard boil.
- When adding the last round of broth, test the barley, it should be ALMOST al dente (after approximately 40 minutes). Once half of the liquid is absorbed, stir in the asparagus and mushrooms. Cover risotto with a lid and cook for about 5-7 minutes until asparagus has a desired firmness.Tip: If the barley is not quite al dente than add an extra ladle of broth or hot water and cook a little longer BEFORE adding the asparagus and mushrooms.
- When the asparagus is cooked, add the grated parmesan cheese and stir to combine.
- Season with with more salt and freshly ground pepper, to taste. Serve with additional grated Parmesan. Enjoy!
Nutrition
Notes
For the best flavor, I like to use homemade beef broth or organic broth from BROX, which can be bought in a 5 litre box and stored in the fridge (unpaid mention). Otherwise, if using bouillon cubes, choose high-quality organic brand. The broth really elevates the flavor of this pearl barley risotto!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.