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 Barley Risotto with Mushrooms
This Instant Pot barley risotto with mushrooms is a great way to add more whole grains to your diet. Barley risotto is tender and creamy, and making it in the pressure cooker is quite effortless.
Full recipe at:
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.
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Instant Pot Barley
This Instant Pot barley is amazing! EASY INSTANT POT RECIPES HERE: Just put barley in the Instant Pot, add water and it will cook the grains to perfection! Instant Pot barley is so delicious, you’ll love cooking barley in the Instapot pressure cooker! Imagine biting into this rich, nutty flavorful barley, so yummy! Instant Pot is perfect for cooking barley!
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Barley: Instant pot prep 1080p
A quick primer on how to use your Instant Pot to cook barley quickly! Details on how to store the chewy, cooked grain for later use.