Easiest Way to Make Perfect Mushrooms Spinach Barley Risotto

Mushrooms Spinach Barley Risotto. It's high in fiber, low in fat, and tastes absolutely heavenly! Meanwhile, heat remaining olive oil, garlic, thyme and mushrooms in a skillet. Fold Parmesan cheese, mushroom-spinach mixture into barley risotto and serve.

Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Stir in remaining ingredients except spinach; reduce heat to low. You can have Mushrooms Spinach Barley Risotto using 12 ingredients and 14 steps. Here is how you cook it.

Ingredients of Mushrooms Spinach Barley Risotto

1. Prepare 2 tbsp of Minced Garlic.
2. You need 2 cups of Chopped Onion.
3. Prepare 2 cups of Sliced Mushrooms.
4. Prepare 2 bunches of Spinach.
5. It's 1 of medium Cooked Potato (boil potato in hot water for 8 minutes).
6. Prepare 2 cups of Pearl Barley.
7. Prepare 1 tbsp of Olive Oil.
8. It's 3 cups of Mushrooms Broth/Veggie Broth/Water.
9. You need 2 tbsp of butter.
10. Prepare 1/4 cup of Parmesan Cheese.
11. It's 1 cup of Cherry tomato.
12. It's of Salt and Pepper.

Place barley mix in slow cooker and add mushrooms, including soaking water. If barley becomes dry, add a dash of olive oil. When barley is tender, add spinach and mix well. Add the barley, mix with the onions and gradually add the stock, stirring frequently.

Mushrooms Spinach Barley Risotto instructions

1. Soak Barley for 30 minutes.
2. Rinse barley; boil a pot of water, add barley and cook for 10 minutes, drain and set aside.
3. Wash Spinach; boil a pot of water, add spinach and cook for 1 minute.
4. After 1 minutes, put Spinach in a bowl of ice water and wait for 5 minutes; drain and set aside.
5. Add Spinach, Cooked Potato, a cup of water, salt and pepper inside the blender and blend for 2 minutes.
6. In a sauté pan or skillet, heat the olive oil over medium high heat.
7. Add garlic and onion and cook for a minute.
8. Add mushrooms and cook for 2 minutes, set 2 tbsp of mushrooms aside for decoration..
9. Add cooked barley, spinach mixture and cook for a minute;.
10. Add white wine and mushroom broth and cook until the sauce is thickened.
11. Add butter and Parmesan cheese and mix it until butter is melted.
12. Add Cherry tomatoes and mix it well.
13. Put the cooked barley on the plate, and add mushrooms on top..
14. Done, enjoy!.

When the stock has been absorbed, stir in the spinach, cheese and mushrooms. To do so, we suggest a mushroom barley risotto with spinach. B. : For more nutritious barley, we recommend using hulled barley which still contains the germ. Pearl barley can be used without the germ. It is a little less nutritious, but the cooking is faster and the texture, smoother.