Barley 'risotto' with pine mushrooms & pancetta from Home (page 112) by Karen Martini

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Notes about this recipe

  • treay on April 29, 2026

    This was a healthy and delicious recipe. I couldn't find pine mushrooms so I used Swiss brown mushrooms instead. I also topped the risotto with some Oyster and King oyster mushrooms fried separately with some garlic, parsley and sherry. I love to do that when I make normal mushrooms risotto. The slightly chewy nutty texture of the barley is very different than that of a normal risotto, but I didn't mind it at all, especially after reading about the incredibly good health properties of the grain. However, hubby wasn't that impressed and prefers it in a soup, so I might not cook this recipe again, unless I cook it only for myself...

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