Barley Risotto

SpicySpicy Served HotServed Hot
based on 0 Ratings

Hi Friends, Risotto is something I order everytime at a Italian restaurant, I love the creamy combination of rice and mushy peas in it but, when it comes to preparing same at home its impossiable the quality of ingredients that we get online and speciality food stores are very costly and not worth a dime, the ingredients I'm referring was good quality arborio italian rice and parmesan cheese. I've tried to improvise and create a delicious risotto using barley making it nutritious and healthy as possible. Barley risotto tastes excellent, this risotto was served for a group of five people.


Servings: 3 Preparation time:
  • Carrots, Baby, Raw, 2 Carrots
  • Mushrooms, White, Raw, Button mushroom 100 Grams (Button) Mushrooms
  • Onions, Raw, Onion 1 (Large) Onion
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 3 Green Chilies
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 5 Garlic flakes
  • Italian Dressing, Salad Dressing, 1 Tbsp Italian Seasoning
  • Barley, Pearled, Raw, Barley,pearled Barley 1 Cup (Cooked) Barley
  • Beans, Kidney, Red, Raw, Rajma 1/2 Cup (Cooked) Rajma (Kidney Beans)
  • Butter, 2 Tbsp Butter
  • Brick Cheese, Grated cheese 150 Grams (Cheddar) Cheese
  • Corn, Sweet, Yellow, Raw, Sweet Corn 1 Cup Sweet Corn
  • Whipped Cream, Fresh Cream 100 ml (Amul Fresh) Cream
  • Vegetable, Veg Stock, 2 Cups Vegetable (or Chicken) Stock
  • Salt, Common Salt, Rock Salt, Table Salt Salt (as required)
  • Pepper, Black Powder, Pippali, Ground Pepper Pepper powder (as required)

Instructions (Preparation Steps):

  • Supa Corn is oxy packed remains fresh until 9 months without refrigeration. No preservatives added. What I like about supacorn is their option to serve the corn as it is or we can add to any dish, corn kernels cooks fast under 2 minutes. Supa corn comes with chipotle, peri peri, and achari flavor apart from the classic plain corn kernels and corn on cob priced between 34/- to 70/- per pack.
  • Method:
  • I have pre soaked the barley and kidney beans over night, pressure cooked barley and kiney beans seprately with 2 cups water and reserved.
  • Heat a heavy bottom base pan on medium flame I used a pressure pan, add 2 1/2 Tbsp butter. Add chopped garlic, onion, chillies and carrots fry for a minute.
  • Once the onion turns transparent and carrots soften a bit add chopped mushrooms and italian seasoning stir and allow to cook for another quick minute.
  • Add cooked kidney beans, barley and corn, add2 cups vegetable stock or water stir and place on low to medium flame cook for 10 minutes.
  • Once all the ingredients have cooked for 10 minutes add salt and fresh cream, reduce excess moisture on high flame keep stirring.
  • Add grated cheddar or parmesan cheese. Once the cheese is added stir and switch off the flame allow the cheese to melt and serve hot...Enjoy 😊

Cook's Tip:
When you are cooking in butter, to avoid it from burning always add oiil little to it.
Plan meals with common ingredients to save money. For example, if you’re using cheese in one meal, include it in another. Or if you’re using a certain vegetable, incorporate it into another meal too.
Cayenne pepper can add a little fire to recipes. Use less, taste and then add more if you’d like.


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