Creamy pearl barley and mushroom risotto

Creamy pearl barley and mushroom risotto

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

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