Pearl barley risotto with mushrooms and pumpkin – a detailed recipe cooking. 
The photodishes: Cana Okada Time: 3 hours. 35 minutes Difficulty: Easy Portions: 4 – 6 The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. pearl barley
- 350 gr fresh champignons, cut into thin slices
- 5 tbsp. l (75 gr.) Butter
- 2 tbsp. l vegetable oil
- 1/2 tbsp. finely chopped shallots
- Salt and Freshly Ground Peppers
- 1/4 Art. dry white wine
- 350 gr pumpkin, peel and seed, chop cubes
- 4 tbsp. slightly salted chicken broth or 1 broth cube, divorced 4 tbsp. hot water
- 2 tbsp. l chopped fresh parsley
- 1 tbsp. l chopped fresh sage
- 3/4 Art. finely grated parmesan
Recipes with similar ingredients: pearl barley, mushrooms, mushrooms champignons, pumpkin, pumpkin acorn, parmesan cheese, shallots, sage, parsley, white wine
Recipe preparation:
- Melt in a stewpan 1 tbsp. l (15 gr.) Butter and 1 Art. l vegetable oil. Add shallots and fry, stirring, until softened, 1-2 minutes. Add pearl barley, 1.5 tsp. salt and 1/2 tsp pepper, fry for 1 minute. Pour in white wine and cook, stirring, until the wine evaporates, 1-2 minutes. Shift 6 liter pearl barley a pan with a thick bottom, or slow cooker.
- Add to the stewpan 2 tbsp. l (30 gr.) Butter and remaining vegetable oil. Add mushrooms and fry on strong fire until golden brown, 4-5 minutes.
- Transfer the fried mushrooms to a pan with pearl barley, add pumpkin and chicken stock. Mix gently, cover and cook over low heat, stirring occasionally until liquid absorbed, 2.5-3 hours. After preparing for pearl risotto add parsley, sage, 1/2 cup parmesan and the remaining butter. Serve the risotto hot, sprinkling with the remaining Parmesan
