Steps to Make Super Quick Homemade Mushroom Pearl Barley Risotto

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Before you jump to Mushroom Pearl Barley Risotto recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are many things you can go after to become healthy. Not all of them require fancy gym memberships or restricted diets. Little things, when done each day, can do a lot to make it easier to get healthy and lose pounds. Being intelligent about the choices you make each day is a start. Getting as much exercise as you possibly can is another factor. Don't ignore that health isn't only about simply how much you weigh. It has more to do with making your body as sturdy as it can be.

We hope you got benefit from reading it, now let's go back to mushroom pearl barley risotto recipe. To cook mushroom pearl barley risotto you need 10 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Mushroom Pearl Barley Risotto:

1. Prepare 500 g of chopped mushrooms.
2. Use 1 cup of Pearl Barley.
3. Use leaves of Basil.
4. Provide of Ground pepper.
5. Prepare 1 cup of grated Parmesan cheese.
6. Provide 1 of vegetable stock cube.
7. Use 1 tsp of olive oil.
8. Prepare of Serve with.
9. Take leaves of Aragula.
10. You need of Balsamic vinegar.

Instructions to make Mushroom Pearl Barley Risotto:

1. In a large pot heat some olive oil. Add basil leaves and the cut mushrooms. Cook till the mushrooms are soft..
2. Add the Pearl Barley. Fry for a couple of mins. Add 2.5 cups of water, pepper and the veg stock cubes.
3. Cook for 30 mins or till the barley is cooked. Slowly add grated cheese and taste for salt. Typically the veg stock cubes have salt, else, add salt as per taste.
4. Turn off the stove.
5. Add some aragula leaves to the serving dish and add balsamic sauce on top. Serve the barley risotto hot..

Pearl barley is used in the place of the standard arborio rice, lending its dense, chewy texture to this savory and cheesy meal. This rich and creamy risotto is paired perfectly with meaty, sautéed mushrooms and sweet caramelized onions. Serve on a plate and shred parmesan cheese on top of the risotto. Drizzle black truffle oil for a rich taste. Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour.

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