Kaszotto (Barley risotto)
A great alternative for your everyday rice or potatoes. Barley is very healthy, high in fiber, iron, carbs and magnesium alongside with vitamins which gives you all the nutrition your body needs.
There are so many benefits for eating this whole grain such as digestion improvement, blood sugar control, lower cholesterol and it even helps with weight loss.
I will share with you one of my staple recipes for barley risotto but there is so much more we can do with it. Soups, with sauces, as a salad or filling for stuffed vegetables (peppers, aubergine, courgette), the options are endless.
My version maybe is not slim fit because of double cream and parmesan cheese but I believe we can treat ourselves this time.
Let me know in the comment section below if you enjoyed it and would like to see more barley recipes.
Kaszotto (Barley risotto)
Ingredients
- 1 cup Barley
- 375 g Turkey Breast Stake
- 4 cups Chicken Stock or Vegetable
- 300 g Mushrooms of your choice
- 1 Medium Onion
- 2 Garlic Cloves
- 1 cup Parmesan
- 2 tbs Thick Heavy Cream
- 1 tsp Thyme
- Salt & Pepper
Instructions
- Start by cutting the meat into bite size pieces and season with salt and pepper. Cook on deep pan with 1 tbs of oil until golden brown on both sides. Halfway through add onion, garlic and thyme
- Toss in mushrooms cut into big chunks. I usually cut them into quarters
- Cook for another 5 min max on a medium heat. Once mushrooms are cooked half way through, add barley and mix it in with everything. Let it fry for 3 min, keep mixing. Pour in 2 cups of hot stock and cover with lid. Cook for 10 min on high heat mixing from time to time. You want the stock to be boiling.
- After 10 min add 2 cups of stock and cover for another 10 min or until barley is soft
- Add parmesan and heavy cream. Mix it together and season with salt and pepper to taste