Rice Cooker Mushroom Barley Risotto |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My own version for entertaining. This made (as a side dish) more than enough for 15 people, but there were a lot of items in the buffet. Serving indicated are as a vegetarian main dish. This is inspired by and largely based on Kittencal's #118855, which is for stovetop and inside the oven. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
5 shallots, coarsley chopped |
1/2 teaspoon dried thyme |
1 teaspoon dried chili pepper flakes (or to taste) |
1 red bell pepper, diced |
1 pinch saffron |
2 -3 garlic cloves, minced |
16 ounces baby portabella mushrooms, sliced |
1 1/2 cups pearl barley, rinsed under cold water |
2 1/2 cups mushroom broth or 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth |
1/2 cup water (optional) |
1/2 cup white wine |
2 teaspoons salt |
fresh ground black pepper |
1/3 cup grated parmesan cheese (or more if desired) |
Directions:
1. Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
2. Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
3. Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
4. Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
5. Add in Parmesan cheese and mix until the cheese has melted.
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