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Wild mushroom and barley risotto


Serves: 2
timePrep time: 15 mins
timeTotal time:
Wild mushroom and barley risotto
Recipe photograph by Karen Thomas

Wild mushroom and barley risotto


Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
570Kcal
Fat
31gr
Saturates
7gr
Carbs
50gr
Sugars
4gr
Fibre
2gr
Protein
21gr
Salt
3.1gr

Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes
Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes

Ingredients

  • 6 medium-thick slices smoked back bacon
  • 3 tbsp extra-virgin olive oil
  • 1 fat garlic clove, finely chopped
  • 2 inner celery stalks, finely diced
  • 1 carrot, finely diced
  • 140g wild mushrooms
  • 115g pearl barley
  • 4 tbsp dry white wine
  • 285ml good chicken stock
  • 1 tbsp finely chopped parsley (optional)

Step by step

  1. Trim the fat from the bacon and cut the rashers into dice. Set a heavy-bottomed saucepan over a medium heat. Add the oil and, once hot, fry the bacon for 2 minutes, or until lightly coloured. Add the garlic, celery and carrot and reduce the heat. Fry gently, stirring occasionally, for about 5 minutes, or until the vegetables are soft and golden.
  2. Prepare your mushrooms: wipe them clean with a damp cloth and trim their stems. If large, rip them into slightly smaller pieces. Increase the heat slightly and mix the mushrooms into the softened vegetables. Fry briskly for 2 minutes, stirring regularly, until they're lightly cooked.
  3. Mix in the barley, cook for 1 minute and then add the wine. Boil briskly until it has almost evaporated, then stir in the stock. Bring to the boil, cover and simmer for 30 minutes, or until the barley is plump, tender and has absorbed most of the stock. If it is too liquid, boil uncovered to reduce the stock. Season to taste and stir in the parsley just before serving.
Chef quote
Barley risotto has a lovely earthy flavour which tastes good with mushrooms. Use wild or cultivated ones for this recipe. If using wild, look out for chanterelles, sometimes sold under their French name of girolles (July to October) or ceps (August to October). If using cultivated, use a mixture of button, oyster and shiitake mushrooms

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