There are benefits to not having to worry about what to feed anyone for supper. You can stand at your counter, open your container of leftover broth from Sunday night’s Chinese Fondue with your kids, which is now so thick it is almost a spread, and dip and scoop the leftover baguette slices into the mix and eat it cold. (I now have a vision of Julia Roberts as Erin Brockovich, leaning against her counter, eating from a can of tomatoes as her kids eat I don’t remember what fast food…) However, unlike Erin, I was not broke, I was just that lazy.
I like to reassure you folks that I do have my moments.
And then, there are days where, while scrolling the ‘Gram, you fall on Gennaro, Jamie Oliver’s, Italian sidekick, making variations of risotto. THAT is what I want for supper! You go through your cupboards and — drat! No arborio rice. Since you are on a no-buy except absolutely necessary (read: milk, eggs) you do what? Your craving must be assuaged! You see you have a jar with pearl barley – about a cup’s worth and bingo! Solution to your woes.
This is a much “toothier” (chewier) version than rice so be forewarned. I had mushrooms and asparagus and planned to use both. Oh, and before I get to the recipe itself, let me start by apologising for the “about” quantities as this is one of those recipes that you have to go by “feel” or texture and taste. It may not be a particularly sexy dish to photograph, being a tad drab in colour, but it sure makes up for it in flavour.
Oh, and I just thought of another thing. If you only have pot barley instead of pearl barley, know that you will have to add a good 15 minutes or so to cooking time…
As you cook, you will see the risotto becomes creamier and creamier and the barley will open up and expand. I had just made chicken stock, so that is what I used, but I feel beef would have given it extra depth. Of course, if you are vegetarian, use vegetable stock!
I hope you enjoy!
Pearl Barley Mushroom and Asparagus Risotto
Equipment
- 1 small bowl for soaking dried mushrooms
- 1 saucepan to heat up broth
- 1 wok or large pan to cook risotto
Ingredients
- 1/2 cup dried mushrooms of choice (optional)
- boiling water
- 1.5 Tbsp olive oil
- 1/4 small onion, finely diced You can omit, I had a piece in my fridge!
- 1 shallot, finely diced
- 1 3-inch piece celery, finely diced
- 2 Tbsp butter
- 1 cup mushrooms, whatever kind you like, chopped
- 1-2 cloves garlic, finely minced
- 4-5 asparagus spears, tough ends cut off, 2 inch tips cut, then sliced in half lengthwise, the rest, sliced
- few sprigs fresh thyme, or 1 tsp dried
- 1/2 cup dry white wine
- 4 cups (approx) beef or chicken broth
- 1-2 Tbsp butter - yes, more!
- 1/4-1/2 cup Parmigiano Reggiano cheese, finely grated
Instructions
Dried Mushrooms
- Place dried mushrooms in a small bowl
- Pour boiling water and allow to rehydrate for at least 15 minutes
- Remove mushrooms from water, reserving the broth, and chop medium dice
Stock
- Bring beef or chicken stock to the boil in a good-sized pot, then reduce heat to a simmer - keep the heat on as you must add the stock hot to the risotto
Risotto
- Heat a large pot or wok (which I used), over medium heat, add oil, then shallots, onion (if using) and celery.
- Cook, stirring, occasionally, until veggies are soft but not browned
- season with a little salt
- add butter to the pot and once melted, add mushrooms, both rehydrated and fresh, asparagus (not the tips), thyme and garlic
- Cook for a good five minutes, stirring occasionally
- add wine and continue cooking and stirring until most of the wine is absorbed
- Pour in the mushroom stock, stopping before you add the grit, then add one ladle of hot stock at a time, stirring occasionally, only adding another ladle when the previous one is absorbed
- This is a labour of love and cannot be rushed, so pour yourself a glass of wine and enjoy the process!
- Continue adding, a ladle at a time until you have reached a nice creamy texture. Taste to see how "chewy" your barley is - about 30 or so minutes
- Once you have deemed it just right, remove any thyme stems you find, add your asparagus tips, the butter and about 1/4 cup of cheese and stir well. Taste and adjust seasoning, if necessary
- Turn off the heat, cover, and let it sit for 2-3 minutes
- Give one last stir and serve in warm bowls, grate fresh cheese on top and add a drizzle of olive oil
Looks delicious.
It really was 😁
Maybe barley-sotto, but it looks delicious!
I did consider changing the name…. 😉
It really is tasty and I like the toothiness of it 😀
Dear Dale,
Looks like a yummy, rib-sticking meal for a cold night. Drool.
Shalom and lotsa flavorful hugs,
Rochelle
Dear Rochelle,
It definitely is a good “filler”. Less fussy than with rice.
Shalom and lotsa love on a full belly,
Dale
This looks like the Italian version of “comfort” food! And not a meal you can throw together in a hurry. It’s the kind of meal that gives you time to relax and ponder things that hang out in the back of your mind with the other cobwebs. And a reason to drink wine as you’re cooking!
Ginger
Yes indeed. It does take some time to come together and is not quite as high-maintenance to make as the original rice version. I like that: relax and ponder things that hang out in the back of your mind with the other cobwebs… There is always a good reason to drink wine whilst cooking!
Thank you, Ginger!
Excellent slow food, and you obviously know that the risotto technique can be used on all sorts of grains. Well done you! That would have been a delightful dinner. Have you read any Elizabeth David yet? You are not as snarky as she is, but you share some similar approaches to cooking. Start with An Omelet and A Glass of Wine.
I love me some slow food. And yes, though I’ve not tried others outside of barley. It was delightful, let me tell you!
I do not know Elizabeth David but if she is snarky, I know I’d love her…
Weird. I posted a comment and I guess it didn’t stuck.
Very well done, and clever of you to know that the risotto technique applies to multiple types of grain.
Looks absolutely divine. Wish I could have tried it.
And yet, it did stick.
And I thank you, doubly, for working so hard to ensure I get a comment!
I wish I could have shared it with you. I have to say it was deeeeeelish! (if not very pretty)
Oh wow, that looks truly yummy. I’m not a fan of rice anyway so this sounds far more nutritious. Well done.
It has way more texture than rice and I love it for that reason. I just checked for shits and giggles and in all nutrients, barley wins. Rice only had more folate. So glad you like, Monika!
I love barley, so this is right up my alley. I like the idea of using it instead of rice. Thanks for sharing.
It is really good, John. And healthy, to boot! I say go for it and let me know if you do 🙂
I love making risotto, and this recipe sounds scrumptious!
It truly is, Keith. It’s chewier and super nutritious… course, we don’t have to put so much butter 😉
Yeah, I rarely make risotto because I always seem to mess it up! But of course, you’re able to kick it through the uprights from fifty yards out like it’s just another day in the park!
Yanno what? If you make risotto with barley, you will discover that it doesn’t need the same amount of babying. Matter of fact, you can do other stuff, come back to stir a couple times, add more stock, leave it, etc… I promise you. Plus, it’s “meatier” in the mouth and gives way more satisfaction and really feels like a meal…
It took me a while to get here, but glad I arrived. This looks wonderful. We don’t make risotto often, but love it. Seems it fits the creative side very well. Because you mentioned barley as a substitute, farro would work, too. Step #8 is perfect!
Sorry. I got side-tracked and somehow did not press “send”!
Risotto is lovely, to be sure. Risotto with barley (and yes, farro) is heartier.
And of course #8 is primo important 😉