I am slightly reluctant to call this a risotto since there is no rice in it, but this dish is similar to risotto in cooking methodology and composition. Barley has a little more chew to it then rice, is heartier, and higher in protein. This dish is the perfect end to a cold wintery day spent cavorting out in the snow – it’s earthy, warm, hearty, and satisfying.
- 1 tbsp Olive Oil
- 3 cloves of minced Garlic
- 1 cup diced Mushrooms
- 2 cups Barley
- 2 1/2 cups Beef Stock
- 2 cups Water
- Salt and Pepper for seasoning
- 2 tbsp Worcestershire Sauce
- 1 lb Sweet Italian Sausage
- 1 lb chopped Spinach
- 2 tbsp Heavy Cream (optional)
- 1/2 cup grated Parmesan Cheese
Note: Barley takes at least an hour to cook.
This recipe makes about 6 servings.
- Heat up the olive oil in a deep skillet.
- Sauté the garlic and mushrooms in the olive oil.
- Add in the barley, and give it a quick stir.
- Pour in the beef stock, water, and worcestershire sauce.
- Season with salt and pepper.
- Cover the barley, and allow it to cook for an hour.
- In a separate pan, cook up, and then slice the sausages.
- Once the barley has finished cooking, it should still have some liquid in the pan, add in the spinach, cream, and sausage.
- Stir while cooking the risotto for another few minutes.
- Once the spinach has cooked, and the consistency seems right, remove the skillet from the heat and stir in the cheese.