Barley Risotto Recipe #SUPACORN


Hi Friends, Risotto is something I order everytime at a Italian restaurant, I love the creamy combination of rice and mushy peas in it but, when it comes to preparing same at home its impossiable the quality of ingredients that we get online and speciality food stores are very costly and not worth a dime, the ingredients I'm referring was good quality arborio italian rice and parmesan cheese. I've tried to improvise and create a delicious risotto using barley making it nutritious and healthy as possible. Barley risotto tastes excellent, this risotto was served for a group of five people.

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Ingredients: 
2 Carrots
100 Grams Button Mushrooms
1 Large Onion
3 Green Chilies
5 Cloves Garlic
1 Tbsp Italian Seasoning
1 Cup Cooked Barley
1/2 Cup Cooked Rajma (Kidney Beans)
2 Tbsp Butter 
150 Grams Cheddar Cheese
1 Cup Sweet Corn
100ML Amul Fresh Cream
2 Cups Vegetable or Chicken Stock 
Salt and Pepper powder as required.


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Method:
I have pre soaked the barley and kidney beans over night, pressure cooked barley and kiney beans seprately with 2 cups water and reserved.

Heat a heavy bottom base pan on medium flame I used a pressure pan, add 2 1/2 Tbsp butter. Add chopped garlic, onion, chillies and carrots fry for a minute.

Once the onion turns transparent and carrots soften a bit add chopped mushrooms and italian seasoning stir and allow to cook for another quick minute.

Add cooked kidney beans, barley and corn, add2 cups vegetable stock or water stir and place on low to medium flame cook for 10 minutes.

Once all the ingredients have cooked for 10 minutes add salt and fresh cream, reduce excess moisture on high flame keep stirring.

Add grated cheddar or parmesan cheese. Once the cheese is added stir and switch off the flame allow the cheese to melt and serve hot...Enjoy 😊



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