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Mushroom with pearled barley risotto


Monday, April 25, 2011

Last night I FINALLY made the mushroom risotto I have been eyeing and drooling over on Oh She Glows. It was so worth the effort, it tastes amazing. I was so looking forward to lunch today because I knew I was going to eat some of the left-overs!

Mushroom Risotto with Caramelized Onions

from: ohsheglows.com/2011/02/0
8/mushroom-risotto-with-ca
ramelized-onions/


Adapted from: The Kitchn.

Yield: 2 (as main course), or 4 side servings

Ingredients:

* 3-4 yellow onions, divided
* 1 tbsp + 3 tbsp coconut olive oil, divided
* 3 cloves garlic, finely minced
* 1 pound mushrooms (~455 grams), washed and sliced
* 1 large sprig fresh rosemary (I didn't have any)
* 1 cup uncooked pearled barley (or grain of choice, like rice)
* 1 tablespoon balsamic vinegar
* 3.5 cups vegetable broth (I used full-sodium), *see note
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper, plus more to garnish
* 1 tbsp Earth balance or butter, to stir in (optional)[I didn't add this]



Directions:

1. Chop 2 small yellow onions to make 2 cups worth. Heat 1 tablespoon of the coconut oil in a large skillet or Dutch oven over medium heat. Cook onion for about 5 minutes, stirring frequently. Add the garlic and cook over medium-low for about 8 minutes. Reduce heat if necessary to avoid burning.

2. Turn the heat up to medium-high. Add all the sliced mushrooms to the skillet and let them cook for 5-10 minutes.

3. Add the rosemary sprig and seasonings to the skillet. Stir well. Cook for a couple minutes. Now add in the barley (or rice), balsamic vinegar, and vegetable broth gradually as it cooks. You may have to adjust the amount of liquid used depending on the type of grain used. Bring to a boil. Cover the pan with a tight-fitting lid and stir every few minutes, reducing the heat when necessary to prevent it sticking to the bottom. Be careful because it will burn fast!

4. Meanwhile, make the caramelized onions. Heat 3 tbsp coconut oil in a cast iron skillet. Cut 1-2 yellow onions in half, and then slice them into thin half moons. Add them to the oil and sprinkle liberally with salt. [ I didn't salt the onions as there was enough salt in my veggie broth!] Cook on low heat, stirring occasionally, until the onions turn a dark brown, for about 30 minutes. Watch closely.

5. When the risotto has finished cooking remove rosemary sprig and stir in a spoonful of Earth balance or butter if desired. [ I didn't add this] Distribute into bowl and top each bowl with a spoonful of caramelized onions and freshly ground pepper. Serves 2-4.

This was so amazingly yummy. I wasn't going to bother with the carmelized onions - I thought, there are so many onions in the risotto why add more, but I am soooo soooo glad I made them. They really added a lot to the dish. I figured I might as well make the carmalized onions since I was standing there already stirring and watching over the risotto. I am a huge fan now!

I brought some in for lunch today and it was still pretty tasty warmed up in the microwave oven at work. There is a lot of prep work and actually watching over the dish so only make it if you know you will be able to focus on the dish - otherwise it would be so easy to burn or dry out the risotto.

So another winner from Angela at Oh She Glows!
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Member Comments About This Blog Post:
PIXIESTIX6669 6/29/2011 9:36PM

    This is very much like the risotto I myself make...I add cooked, drained fresh spinach, oil cured black olive, some cayenne, then stuff them into pepper halves and bake with some Romano cheese on top...yummers!

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ROCKYCPA 4/25/2011 9:31PM

    The recipe looks great - will definitely try it. Thanks for posting it.

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KRISTEN_SAYS 4/25/2011 7:56PM

    Ooooh that sounds so good! Thanks for posting the recipe

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