Pearl Barley & Chanterelle Risotto


  • 1l         Nage (Vegetable Stock).
  • 1          Onion, peeled & diced fine
  • 2         Garlic cloves, minced
  • 400g  Chanterelle Mushrooms, brushed
  • 375g   Barley
  • 200m White wine
  • 200g   Fresh or Frozen (defrosted) Peas
  • 1           Lemon, zested fine
  • 2          Bay leaf, fresh
  •             Grana Padano cheese (parmesan), Grated
  •             Salt & Pepper


  • Heat the nage in a deep pot over a medium heat on the stove.
  • In a large pot sauté off the onions, garlic, mushrooms and bayleaf with a little light olive oil.
  • Once the onion is translucent add the barley, cooking out for several minutes prior to adding the wine, and de-glace.
  • Add a third of the stock, together with the lemon zest, stir gently until the stock has been absorbed, then repeat the process another two times.
  • Once the barley is aldente, add the peas, then the cheese, and mix through thoroughly.
  • Adjust the seasoning as required, I like to add some chopped parsley at this point, but the choice is yours.

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