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Pearl Barley Risotto With La Bolée Cider Mushrooms And Peas

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Pearl Barley Risotto With La Bolée Cider Mushrooms And Peas - Recipe - Du Minot

For the preparation
 250 g pearl barley
 1 tsp butter
 1 tsp olive oil
 1 white onion chopped
 125 ml La Bolée cider
 1 l chicken broth
 Salt and pepper
For finishing
 200 g mushrooms according to preferences (oyster mushrooms, shiitake, white mushrooms)
 ½ tbsp butter
 150 g green peas
 300 ml chicken broth
 50 g grated Parmesan cheese
 1 tsp butter for thickening
 ½ (juice of) lemon

In a sauce pan, boil the chicken broth.


In a large frying pan, cook the onion without coloration 1 or 2 minutes in butter and olive oil.


Add the unwashed barley to pearl it, stirring slowly and constantly to coat each grain with the butter until it becomes translucent without coloring. The grains will whiten and become lightly translucent.


Add the cider and lower the heat. Add the broth, salt and pepper. Bring to a boil, then reduce the heat to minimum. Cover and simmer 20 to 25 minutes.


Spread the barley on a baking sheet to cool it.


For the finish, cut the mushrooms and fry them for 5 minutes in oil and finish with ½ tsp of butter. Add salt and pepper and add chives or parsley to your taste.


Bring the chicken broth to a boil and stir in the barley.


Add the mushrooms and peas. Keep on medium heat. Add broth if necessary and Parmesan, butter, lemon juice, salt and pepper.


After mixing a last time, serve on a plate or in a bowl. You can add a touch of freshness with an arugula salad on top.

Nutrition Facts

Serving Size 4

Servings 4