Root vegetable gratin with white beans
1 h 15 min · 494 calories
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Mushroom kornotto – pearl barley 'risotto'
Risotto, Nordic-style: pearl barley cooked slowly with browned mushrooms, peas and spinach, finished with grated aged cheese and lemon. More fibre, just as comforting.
55 min
total
4
people
480
calories per serving
Per serving
- 19 g
- Protein
- 62 g
- Carbs
- 12 g
- Fat
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Ingredients
4
- 280 gPearled barley
- 500 gButton mushroom
- 1 pcOnion
- 2 cloveGarlic
- 1 tbspRapeseed oil
- 100 mlDry white wine
- 1,000 mlVegetable broth
- 1 tspThyme
- 200 gGreen peas
- 200 gSpinach
- 50 gParmesan cheese
- 10 gButter
- 0.5 pcCitrus limon (L.) Burm. f.
- 10 gParsley
Allergens
glutensulphitescelerymilk
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Brown half the sliced mushrooms in the oil and set aside. Fry the onion, garlic and remaining chopped mushrooms, then the barley for 2 minutes.
Add the wine, then the hot stock a ladle at a time with the thyme over 30–35 minutes, stirring now and then.
Stir in the peas and spinach for the last 5 minutes, then off the heat the grated cheese, butter and lemon. Top with the browned mushrooms and parsley.
Chef's tips
- •An aged Swedish cheese like Västerbotten is traditional; parmesan, or a vegetarian hard cheese, works well.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
