Pearl Barley and Mushroom Risotto
I learnt this hearty Pearl Barley and Mushroom Risotto from a friend and it has become one of my favourite one-dish meals. You can make variations of it by adding chilli flakes, cheese, and dried herbs.
Ingredients
- 200 Gms Mushrooms
- 1/3 Cup Pearl Barley
- 1 Cup Finely Chopped Onion
- 1 tbsp Finely Chopped Garlic
- 1 tsp Pepper Powder
- 1 tbsp Olive Oil
- 1 Cup Water
- 1/4 Cup Grated Cheese Optional
- Salt to Taste
Instructions
- Clean and cut the mushrooms into quarters.
- In a small pressure cooker, heat the olive oil.
- Add the chopped garlic and onion.
- Stir-fry till the onion is transparent.
- Add the mushrooms and stir-fry for 5 minutes.
- Add salt, pepper, and washed barley.
- Mix well.
- Add 1 cup water.
- Pressure cook on low-to-medium flame for 10 minutes. We want pressure to build but not be released, as in no whistles.
- Let the cooker rest for 10 minutes.
- Open and mix with a gentle hand.
- Add grated cheese and mix well. I did not use any.
- Serve hot.