Less than 45 minutes
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2 Tbsp (30ml) olive oil
1 onion, chopped
2 leeks, washed and sliced
2 carrots, chopped
3 cloves garlic, chopped
2 bay leaves
Handful fresh thyme
1 cup (250ml) dried barley
⅓ cup (80ml) white wine (optional)
6 cups (1.5L) hot vegetable stock
Salt and milled pepper
½ cup (125ml) cream
⅓ cup (80ml) grated parmesan + extra for serving
2 Tbsp (30ml) butter
1 punnet (250g) exotic mushrooms, sliced
1 punnet (200g) vine tomatoes
3 Tbsp (45ml) chopped parsley
Fresh herbs, for serving
Heat oil in a large pan or pot and fry onion, leeks, carrots and garlic for 3-5 minutes.
Add bay leaves, thyme and barley and cook for about 2-3 minutes.
Add wine (if using) and cook, while stirring, for 3-4 minutes.
Add about ⅓ cup (80ml) of stock at a time, allowing it to fully absorb before pouring in the next addition.
Stir continuously for 25-30 minutes over a medium-low heat.
Remove and discard bay leaves and thyme stalks.
Season and stir through cream and parmesan.
Heat butter in a separate pan and fry mushrooms and tomatoes for a minute or until golden and blistered.
Stir mushrooms, tomatoes and parsley through risotto.
Serve garnished with fresh herbs and extra grated parmesan.