Recipe: Mushroom Barley Risotto
Our January Feed Me Fresh Curriculum features grains such as oats, quinoa, rice and barley. Today, teachers and children will be making this barley risotto in their classrooms.
1 small onion, chopped
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, mashed
2 cups of mushrooms, chopped
1 cup frozen peas
2 cups pearl barley (cooked)
1 cup chicken stock
1/2 cup grated parmesan cheese
Chop the onion using the chopping jar
Peel and mash the garlic using a garlic press or the chopping jar
Heat 1 tablespoon of butter along with the oil in electric frying pan, add onions and cook until translucent, 2-4 minutes
Remove stems from mushrooms and let children chop them using plastic knives
Add mashed garlic to the frying pan, cook it for 30 seconds.
Add mushrooms and stir, cooking until soft, 3-5 minutes
Add peas and stir
Stir in the barley, making sure it gets coated with the butter/onion/mushrooms
Add the stock, a 1/2 cup at a time, stirring until the liquid gets absorbed.
Remove from heat
Stir in the parmesan cheese and a tablespoon of butter.
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