How To make Barley Risotto(Pressure Cooked)
1 tablespoon butter
1 tablespoon olive oil
1 large onion
finely chopped
1 clove garlic :
finely minced
1 stalk celery finely minced
1 1/2 cups peral barley :
picked over & rinsed
1/3 cup dried mushrooms (1/2 oz)
4 cups chicekn or vegetable stock
2 1/4 cups water
salt if needed ***choose one of these additions*** 2/3 cup crumbled blue cheese (up to 1 c)
or 1 cup grated Parmesan cheese (up to 1 1/2 c) :
plus
2 tablespoons minced fresh parsley (up to 3 tbsp)
or grated Cheddar cheese -- to taste
serves 5-6 as an appetizer, 3-4 as a main course
Heat the butter and oil in the cooker. Saute the onion and garlic until the on ion is soft but not brown, about 3 minutes. Stir in the celery and barley unti l the barley is coated with the fat. Ad the mushrooms, stock, and water. Lock the lid in place and over high heat bring to high pressure. Adjust the heat t o maintain high pressure and cook for 18 minutes. Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
The risotto should be slightly soupy, but if there is more than about 1/3 cup o f unabsorbed liquid, drain off the excess at this point and return the barley t o the pot. While cooking over a low flame, stir in the cheese and parsley (if desired). Add salt to taste, and serve immediately.
Author's note: A hearty and economical alternative to risotto made with Arbori o rice, barley risotto has become a favorite stand-by when I yearn for somethin g simple and filling. Depending on my mood, I stir in blue cheese, which is as sertive in flavor and adds a wonderful creaminess, or Parmesan, which is more d elicate in taste and provides a slight crunch. Grated sharp Cheddar is also ta sty.
How To make Barley Risotto(Pressure Cooked)'s Videos
Instant Pot Mushroom Risotto
Risotto is a dish that is actually very easy to make if you have the time to stand and stir and watch the arborio rice drink up half-cup increments of broth over the course of 30-45 minutes. Or...you could just do it this way in the Instant Pot and get it done in half the time without babysitting the pot. And it’s absolutely delicious!
I used a recipe for mushroom and spinach risotto from the Instant Pot website and their book Instant Pot Miracle as my guide, but made several modifications for it. Here is a link to the original recipe:
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
2 TB olive oil
1 large shallot, about ½ cup minced
8 oz mushrooms, sliced
½ tsp fresh rosemary
½ tsp fresh thyme
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes
½ cup dry white wine
2½ cups chicken broth
1 cup white arborio rice
1 TB butter
½ cup grated parmesan or pecorino romano
2 TB chopped parsley
Instructions:
1. Heat the pot on the saute mode. When the display reads “HOT,” add the olive oil and shallots and cook until just softened, about 2 minutes.
2. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms have softened and taken on a nice amount of browning. This will take about 8-12 minutes.
3. Add the rosemary, thyme, salt, black pepper, and red pepper flakes. Stir for about 1 minute until very fragrant.
4. Add the wine and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits from the bottom of the pot.
5. Add the rice and chicken broth and stir to evenly distribute all ingredients.
6. Lock the lid and cook on manual/high for 6 minutes followed by a quick pressure release before reopening the lid.
7. Stir in the butter, cheese, and parsley. Continue to stir until the butter is melted and the risotto is very creamy.
8. Serve with extra parsley and enjoy!
Pesto Barley Risotto | Best Vegetable Risotto | healthy Risotto | vegan risotto |No cheese risotto
Pesto Barley Risotto - An extraordinary healthy vegan risotto like no other. Creamy pesto sauce mixed vegetables & cooked barley. So Missing out on cheese, milky texture will make you feel happy & healthy 100% without putting on calories & fats.
Ingredients:-
Pesto Sauce:
1. Basil leaves - packet of ₹20
2. Walnuts - 4 pieces
3. Cashews - 5 pieces
4. Salt
5. Olive oil
6. Garlic - 2 cloves
Risotto
1. Barley - 1/2 cup (soaked for 2hours & cooked in pressure cooker with 4 whistles).
2. Garlic - 2 cloves
3. Onion - 1
4. Bell peppers (1/2 half of each red & yellow)
5. Zucchini- 1/2 cup
6. Broccoli - 1/2 cup
7. Oregano
8. Sriracha sauce / chilli sauce / chilli flakes
9. Salt to taste
10. Water - 1/2 cup
HOW TO COOK BARLEY IN THE INSTANT POT AND RICE COOKER
How to Cook Barley
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Recipe - Healthy Instant Pot Creamy Barley Risotto with Cremini Mushrooms and Parmesan Cheese
In this video I make a delicious creamy and Barley Risotto. This is a delicious and healthy dish that is low in calories and packed with flavour and nutrition.
Total estimated calories: approximately 1375 calories for the entire recipe
If you divide this by 4 servings, you get around 343 calories per serving.
Ingredients:
• 2 tbsps. olive oil
• 1 cup pearl barley
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/4 tsp nutmeg (freshly grated, if possible)
Instructions:
1. Sauté the onion, garlic and mushrooms in the Instant Pot until softened, about 4 to 5 minutes.
2. Stir in the pearl barley, seasonings (except nutmeg), broth, and wine (if using).
3. Close the Instant Pot lid and set it to manual high pressure for 20 minutes.
4. Once done, let the pressure release naturally for 10 minutes, then quick-release.
5. Stir in Parmesan cheese, and nutmeg.
Total estimated calories: approximately 1375 calories for the entire recipe
If you divide this by 4 servings, you get around 343 calories per serving.
Slow Cooker Pearl Barley Risotto
This slow cooker pearl barley risotto is chock-full of fiber and protein for an extra satisfying meal. It also requires minimal prepping and cooking, so it’s just the perfect plant-based meal for a hectic day. Full recipe here:
Instant Pot Balsamic Mushroom Risotto
There’s no limit to the things you can do to make a memorable risotto, and we promise you won’t soon forget this balsamic mushroom version.
For more information please visit
or download the Instant Pot Recipe App with 1000+ recipes.
By: Chop Secrets