View Full Version : May Reader Recipe-Risotto w/ Asparagus & Spinach
04-26-2002, 11:26 AM
I tried this recipe from the May '02 Reader's Recipes last night. It was fantastic! I added extra spinach, asparagus and onion. The cheese got all brown and crispy in the oven. So good!
I normally don't make risotto because I get so tired of stirring and stirring, but this you just throw in the oven.
04-26-2002, 12:25 PM
I thought the recipe looked good. I was wondering if barley could be subsituted for the risotto...the reason I am asking because the Cooking Light Porcini Mushroom "Risotto" had barley and it was awesome!
04-26-2002, 12:39 PM
I'm pretty sure you can use barley in any risotto recipe (assuming the flavors all meld together - a seafood risotto with barley might be kinda weird). Thanks for reminding me! That porcini mushroom "risotto" was really good - it was the first time I'd used barley like that.
04-26-2002, 01:32 PM
Yes, I wasn't sure about the seafood barley thing.
I just loved the porcini barley, definitely have to do that again!
04-26-2002, 01:37 PM
... mmm ... does anyone have the recipe for the porcini barley risotto? That does sound good.
04-26-2002, 01:48 PM
Here you go!
* Exported from MasterCook *
Wild Mushroom--Barley "Risotto" with Sage
Recipe By :Cooking Light Magazine. Jan/Feb 2002. Page: 130.
Serving Size : 8 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked pearl barley
2 cups water
4 cups Rich Porcini Stock
1 tablespoon olive oil
1 cup finely chopped onion
8 cups thinly sliced shiitake mushroom caps
(about 1 pound)
1 1/2 teaspoons sea salt
2 teaspoons chopped fresh sage
1/3 cup (about 1-1/2 ounces) grated fresh
1 tablespoon butter
1/8 teaspoon freshly ground black pepper
If you like creamy risotto, you'll love this dish--its rich texture is similar to regular risotto, but it's easier to make.
The Rich Porcini Stock recipe can be found in the Jan/Feb 2002 issue.
1. Combine barley and water in a bowl. Let stand for 2 hours; drain.
2. Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes.
3. Add barley, Rich Porcini Stock, and sage to the onion mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper. Yield: 8 servings (serving size: about 2/3 cup).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 123 Calories; 3g Fat (24.5% calories from fat); 3g Protein; 21g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 372mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
04-26-2002, 01:55 PM
I liked that the recipe was an oven one (I've never done that with a risotto) but am glad it was great, as I am planning on making it this weekend. :)
04-26-2002, 05:22 PM
thank you molli :) I'm looking forward to trying this ... would you recommend any side to this? Shrimp perhaps?
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