Creamy Barley Risotto (Light & Savory)
Creamy Barley Risotto (Light & Savory)
Digestible Creamy Risotto: Barley & Multi-grain Recipe for a Healthy Home Brunch
Do you crave creamy risotto but worry about digestion? I understand! That’s why I’ve created this simple, homemade version. Enjoy the rich flavor of creamy risotto without the heaviness. Perfect for a comforting and delicious home brunch.
Risotto Ingredients- Mixed barley 1 handful (approx. 100g)
- Frozen corn kernels 1 handful (approx. 50g)
- Golden enoki mushrooms, a small amount
- White wood ear mushrooms 8 pieces
- Shiitake mushroom 1
Cream Sauce Ingredients- Milk 1 cup (200ml)
- Oat drink 1/2 cup (100ml)
- Olive oil 2-3 tablespoons
- Minced garlic 1/3 tablespoon (approx. 5g)
- Black pepper, a pinch
- Red pepper flakes (peperoncino) 1 pinch (optional)
- Water, as needed
- Mozzarella cheese 5-6 pieces (or 50g)
- Parmesan cheese powder 2 teaspoons
- Vinegar 3-4 drops (for soaking mushrooms)
- Milk 1 cup (200ml)
- Oat drink 1/2 cup (100ml)
- Olive oil 2-3 tablespoons
- Minced garlic 1/3 tablespoon (approx. 5g)
- Black pepper, a pinch
- Red pepper flakes (peperoncino) 1 pinch (optional)
- Water, as needed
- Mozzarella cheese 5-6 pieces (or 50g)
- Parmesan cheese powder 2 teaspoons
- Vinegar 3-4 drops (for soaking mushrooms)
Cooking Instructions
Step 1
First, let’s prepare the mixed barley and corn. If you’re short on time, using pre-cooked and frozen grains is a great shortcut. You can use any kind of multi-grain, and cooking them in an electric rice cooker using the ‘multi-grain’ setting is simple. For convenience, cook a batch, divide it into portions (enough for 2-3 servings), and freeze them. Fresh multi-grain doesn’t necessarily need soaking before cooking, but older grains benefit from soaking overnight for better texture. The typical water-to-grain ratio is around 1.5:1.
Step 2
Rehydrate the dried shiitake and white wood ear mushrooms by soaking them in lukewarm water until they become soft and pliable. This usually takes about 15-20 minutes, depending on the mushroom type.
Step 3
Once rehydrated, rinse the shiitake and wood ear mushrooms under running water, pat them dry, and finely chop them into pieces roughly 0.5cm in size. Prepare the golden enoki mushrooms by removing the tough base and separating the strands. You can also finely chop the root part of a green onion if you like, for added aroma. Cutting all the vegetables into similar sizes ensures even cooking and a harmonious texture.
Step 4
Heat a pan over medium heat and add olive oil. Sauté the minced garlic (and chopped green onion, if using) until fragrant, being careful not to burn the garlic. Once aromatic, add the prepared mushrooms and stir-fry them together until their moisture has evaporated and they begin to turn golden. This step develops a rich flavor.
Step 5
Once the mushrooms are partially cooked, pour in the milk and oat drink. Bring it to a gentle simmer, then reduce the heat to low. Add the mozzarella cheese, Parmesan cheese, and a pinch of black pepper. Stir well until the cheese is melted and incorporated. For an extra layer of flavor, a dash of truffle oil can be added. Adjust the saltiness later, considering the saltiness of the cheeses.
Step 6
If using frozen mixed barley and corn, place them in an electric rice cooker and select the ‘steam’ function for about 10 minutes. Add about 100ml of water. Many rice cookers allow you to open the lid mid-cycle to check on the steaming process. If you don’t have an electric rice cooker, you can steam them in a pot with a lid, adding about 100ml of water. This short steaming process helps to gently thaw and heat the grains.
Step 7
Add the steamed mixed barley and corn to the creamy sauce in the pan. Stir everything together and let it simmer gently, allowing the grains to absorb the sauce and reach your desired consistency. If you prefer a richer, creamier texture, feel free to add a little heavy cream. I personally enjoy a balance of savory and nutty flavors, but you can adjust the thickness and richness to your liking. Let it simmer for a few minutes so the barley fully absorbs the delicious sauce.
Step 8
Finally, stir in the Parmesan cheese powder for added savory notes and the cute, small mozzarella balls. Stir gently until the cheeses are melted and beautifully combined with the risotto.
Step 9
Serve the creamy barley risotto hot in a bowl. Garnish with a pinch of red pepper flakes for a hint of spice and a few drops of truffle oil, if desired. Enjoy immediately for the best flavor and texture!
