Wild Mushroom & Thyme 'Orzotto'
A sophisticated twist on the classic Italian risotto. Using pearl barley instead of Arborio rice provides a wonderful nutty flavour and a satisfying "al dente" bite that never goes mushy. It’s a hearty, earthy dish perfect for a meat-free Monday.
Ingredients
- 250 g Pearl Barley rinsed
- 400 g Mixed Wild Mushrooms
- 1 lt Hor Vegetable Stock
- 2 Shallots finely diced
- 2 Garlic Cloves minced
- 1 tbsp Extra Virgin Olive Oil
Fresh Thyme Leaves
A Splash of Dry White Whine
Instructions
- Sauté the shallots and garlic in olive oil until softened.
- Add the mushrooms and cook until golden brown
- Stir in the pearl barley, ensuring every grain is coated in oil
- Deglaze with white wine, then add the stock one ladle at a time, stirring occasionally
- Cook for 30–35 minutes until the barley is tender but firm. Top with fresh thyme before serving
Notes
Elevate your meat-free Mondays with our Wild Mushroom & Thyme 'Orzotto'. A nutritious, nutty alternative to traditional risotto using pearl barley for the perfect al dente texture. Discover this healthy, earthy British twist today!
