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Mushroom and Pot Barley Risotto

Barley is a traditional ingredient in Scottish cooking where it appears in hearty, warming broths and stews. Pot barley is a whole grain and good source of protein, fibre and niacin. IT needs to be soaked for at least six hours as this makes it more digestible and reduces cooking time. Very seasonal so give it a try.


2 tablespoons coconut oil or mild olive oil or butter

2 white onions, finely chopped

300g assorted fresh mushrooms, sliced

300g pot barley, soaked overnight and drained

25g dried porcini mushrooms, soaked for 30 mins and drained

1.2l hot vegetable stock plus the soaking liquid from the porcini

50g grated Parmesan cheese

2 tablespoon flat leaf parsley, chopped

Sea salt and freshly ground black pepper


Heat the oil in a heavy based saucepan and gently sweat the onions for 3-4 minutes until soft. Add fresh mushrooms and seat for another 6-8 minutes until they soften as well.

Pour in the pot barley and stir frequently for a couple of minutes.

Add the dried mushrooms and stir for a re minutes. Now add the hot stock and let the barley simmer, stirring occasionally until it has absorbed all the liquid. This should take an hour.

Season to taste then dollop onto plates and scatter with Parmesan cheese and parsley.

Adjusted from Food Glorious Food

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