Creamy pearl barley and mushroom risotto

Creamy pearl barley and mushroom risotto

Total: 1 hr 45 min. | Active: 30 min.
Nutritional value / person: 547 kcal
, Fat: 38 g
, Carbohydrate: 33 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To soften the mushrooms

30 g dried porcini mushrooms
2 dl water


2 tbsp olive oil
350 g mixed mushrooms, cut into pieces
¼ tsp salt
1 onion, cut into strips
2 garlic cloves, sliced
200 g celeriac, cut into cubes
150 g hulled pearl barley
1 dl white wine
1 litre porcini stock
1 bay leaf
200 g sour single cream
salt and pepper to taste

Sage topping

2 bunches sage, roughly chopped
1 dl olive oil
1 organic lemon, use grated zest only
¾ tsp sea salt
1 tsp pepper
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How it's done

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To soften the mushrooms

Place the mushrooms in a bowl, cover with the water and leave to soak for approx. 15 mins. Drain the mushrooms, retaining the mushroom water.


Heat the oil in a frying pan. Fry the mixed mushrooms for approx. 3 mins. per batch, remove from the pan, season with salt. Reduce the heat. Sauté the onion and garlic for approx. 3 mins. Add the celeriac and barley, sauté for approx. 3 mins. Pour in the wine and reduce almost completely. Pour in the stock and reserved mushroom water, bring to the boil. Add the drained mushrooms and bay leaf, cover and simmer for approx. 30 mins. Remove the lid and continue to cook for approx. 30 mins. Stir in the sour single cream, simmer for approx. 5 mins., season.

Sage topping

Puree the sage with the oil, mix in the lemon zest, season. Drizzle on top of the risotto.

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