Mushrooms Spinach Barley Risotto
Mushrooms Spinach Barley Risotto

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, mushrooms spinach barley risotto. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

It's high in fiber, low in fat, and tastes absolutely heavenly! Undeniably comforting, yet refreshingly simple, risotto might as well be the meal-equivalent of a giant hug. WellPlated is the creator of this genius barley bowl with mushrooms and spinach. It's high in fiber, low in fat, and tastes absolutely divine!

Mushrooms Spinach Barley Risotto is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Mushrooms Spinach Barley Risotto is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mushrooms spinach barley risotto using 12 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Mushrooms Spinach Barley Risotto:
  1. Prepare 2 tbsp Minced Garlic
  2. Get 2 cups Chopped Onion
  3. Get 2 cups Sliced Mushrooms
  4. Prepare 2 bunches Spinach
  5. Take 1 medium Cooked Potato (boil potato in hot water for 8 minutes)
  6. Make ready 2 cups Pearl Barley
  7. Take 1 tbsp Olive Oil
  8. Get 3 cups Mushrooms Broth/Veggie Broth/Water
  9. Get 2 tbsp butter
  10. Prepare 1/4 cup Parmesan Cheese
  11. Make ready 1 cup Cherry tomato
  12. Take Salt and Pepper

If barley becomes dry, add a dash of olive oil. When barley is tender, add spinach and mix well. Meanwhile, heat remaining olive oil, garlic, thyme and mushrooms in a skillet. Fold Parmesan cheese, mushroom-spinach mixture into barley risotto and serve.

Instructions to make Mushrooms Spinach Barley Risotto:
  1. Soak Barley for 30 minutes
  2. Rinse barley; boil a pot of water, add barley and cook for 10 minutes, drain and set aside
  3. Wash Spinach; boil a pot of water, add spinach and cook for 1 minute
  4. After 1 minutes, put Spinach in a bowl of ice water and wait for 5 minutes; drain and set aside
  5. Add Spinach, Cooked Potato, a cup of water, salt and pepper inside the blender and blend for 2 minutes
  6. In a sauté pan or skillet, heat the olive oil over medium high heat
  7. Add garlic and onion and cook for a minute
  8. Add mushrooms and cook for 2 minutes, set 2 tbsp of mushrooms aside for decoration.
  9. Add cooked barley, spinach mixture and cook for a minute;
  10. Add white wine and mushroom broth and cook until the sauce is thickened
  11. Add butter and Parmesan cheese and mix it until butter is melted
  12. Add Cherry tomatoes and mix it well
  13. Put the cooked barley on the plate, and add mushrooms on top.
  14. Done, enjoy!

Meanwhile, heat remaining olive oil, garlic, thyme and mushrooms in a skillet. Fold Parmesan cheese, mushroom-spinach mixture into barley risotto and serve. Add the barley, mix with the onions and gradually add the stock, stirring frequently. When the stock has been absorbed, stir in the spinach, cheese and mushrooms. To do so, we suggest a mushroom barley risotto with spinach.

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