• 1 onion, medium size
  • 1 garlic clove
  • 150 g SchapfenMühle Pearl Barley
  • 400 g mushrooms
  • 400 g vegetable stock
  • 50 g white wine
  • 50 g Parmesan cheese, grated
  • Butter for frying

Peel and finely dice the onion and garlic clove. Clean and slice the mushrooms. Sauté the diced onion and garlic clove in butter for approx. 2 minutes. Then add the pearl barley and sauté for approx. 2 minutes over a medium heat.

Add the mushrooms and deglaze with the vegetable stock and white wine, bring to the boil and then simmer over a medium heat until the water has been absorbed (approx. 25 minutes). Stir from time to time.

Grate the Parmesan and fold in before serving. Season the one-pot barley and mushroom risotto with salt and pepper to taste.

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