Barley Risotto

Barley Risotto

Recipe by ElmarieCourse: Lunch, Dinner

Burned butter sage barley risotto with wild mushrooms and cauliflower:-
Barley is such a pleasing alternative to Arborio rice for a risotto. I love the nuttiness and earthiness it gives a risotto.  Blake’s Tourmaline paired so well with this dish you will love it.


  • 250g cauliflower, trimmed and chopped

  • 250g wild mushrooms

  • 2 tablespoons of olive oil

  • Salt and pepper

  • ¼ cup chopped almonds

  • 1 bunch of sage leaves

  • 1.5 liters hot chicken stock

  • 100g butter

  • 1 onion, finely chopped

  • 1 cup barley

  • ½ cup noble late harvest or sherry

  • ½ cup parmesan cheese, grated


  • Pre-heat the oven to 220ºC. Place the cauliflower, olive oil on a baking tray and season to taste. Roast for 15 minutes, add halve the almonds and mushrooms and roast for a further 5 – 8 minutes until the mushrooms are soft and golden.
  • Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large pot. Fry the onion and rest of the almonds until golden. Add the sage leaves and fry until the butter is a caramel color. Add the barley and noble late harvest or sherry.
  • Cook, stirring for 2 minutes over medium heat until the sherry is absorbed. Gradually add the stock 1 cup at a time, stirring continuously for 30-40 minutes or until the stock is absorbed and the barley is al dente. Stir through the parmesan. Season to taste and top with cauliflower and wild mushrooms.
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