High Fibre Mushroom Risotto

Preparation time

10 Minutes

Cooking time

10 Minutes

Serves

4

A healthier twist on the usual risotto which can be adapted for diabetics or are simply in need of a low GI and high in fibre lunch or dinner.

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Chef Julius substitutes the usual risotto rice with a surprising alternative - watch the video to find out more.

Ayam Brand™ have been helping millions of families in Asia create memorable meals with ease since 1892. Try any one of their recipes below or get nutritionist advice on their range of products all prepared naturally with quality ingredients.

Ingredients

4
cups
Vegetable or Reduced Sodium Chicken Broth
1
small
Onion
, minced
3
cups
Portobello Mushrooms
, coarsely chopped
6
cups
Baby Spinach
1
tablespoon
Butter
Freshly Ground Black Pepper
, to taste
2
tablespoons
Extra-Virgin Olive Oil
2
cloves
Garlic
, minced
1
can
Ayam Brand Pearl Barley
1/3
cup
Parmesan Cheese
, freshly grated
2
teaspoons
Balsamic Vinegar
Sea Salt
, to taste
1
sprig
Italian Parsley
2
tablepoon
Olive Oil
4
cups
Chicken Stock

Directions

Bring broth to a simmer. Adjust heat to maintain a steady simmer.
Heat oil in a large pan or dutch oven over medium-high heat.
Add onion and garlic and sweat, stirring, until the onion is translucent, about 2 minutes.
Increase the heat, add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes.
Add barley and cook, stirring, for 1 minute.
Ladle chicken broth to barley a little at time and stir until all the stock has been absorbed into the barley grains. you may not necessarily use all your stock as it may get too mushy.
Stir in spinach and cook, stirring, until it is wilted, about 1 minute.
Stir in cheese, butter and parsley. Season with pepper and salt.
Serve and enjoy.

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