Best Turkey Mushroom And Barley Risotto Recipes

MUSHROOM BARLEY RISOTTO

Steps:

• Heat olive oil in a saucepan. Add onion and cook 4 minutes until soft.
• Add mushrooms & garlic and cook 5 minutes stirring occasionally. Add barley and cook 2 minutes.
• Pour in white wine and cook until evaporated
• Add 3 cups of chicken broths and bring to a boil. Reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally. If liquid evaporates before barley is cooked, add remaining broth.
• Once barley is soft, stir in ½ of the cheese, salt and parsley.
• Top with remaining cheese and if desired, truffle oil.

SLOW-COOKER MUSHROOM BARLEY RISOTTO

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
• Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
• Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

MUSHROOM BARLEY RISOTTO

Steps:

• Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
• Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
• Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

RISOTTO WITH TURKEY, MUSHROOMS AND PEAS

Steps:

• Place the mushrooms in a large Pyrex measuring cup, and pour in 2 cups boiling water. Allow to sit for 30 minutes. Line a strainer with cheesecloth, place it over a bowl and strain the mushrooms. Squeeze the mushrooms over the strainer then rinse several times to rid them of sand. Set aside. Combine the mushroom soaking liquid with the stock in a saucepan.
• Bring the stock to a simmer over low heat, with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until the onion is just tender, about three minutes. Do not brown.
• Stir in the rice, porcinis and garlic. Stir until the grains separate and begin to crackle. Add the wine, and stir until it is no longer visible in the pan. Begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling neither too slowly nor too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the turkey and the peas, and continue to add stock as instructed above. The risotto is done in 20 to 25 minutes, when the rice is just tender all the way through but still chewy. Taste now and adjust seasoning.
• Add another ladleful or two of stock to the rice. Stir in the chives and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

BARLEY 'RISOTTO' WITH TURKEY AND MUSHROOMS

Steps:

• Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.
• Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.
• Check barley's progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

BARLEY, CHICKEN & MUSHROOM RISOTTO

Steps:

• In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
• Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.