Barley Risotto with Mushrooms & Spinach

Growing up I always identified barley with sickness. You have barley soup when you are sick, that is the way I have always known the grain until I came across Dorie's Vegetable Barley Soup with taste of  Little India. It was a revelation. Who knew root vegetables, garam masala and barley could team up so well to create such a hearty bowl of soup !  So I realized that barley could be interesting... even tasty provided the recipe is good.. But barley risotto ??? That seemed like a completely different story. I wasn't too sure how it would be until I sampled some on Sunday. And frankly speaking was taken by surprise at how good it turned out ! 

Okay. Barley is one of the healthiest grains in the world... but that is not why I thought of cooking it risotto-style. It was the photograph of  Toasted Barley Risotto with Spinach and Herb puree in the April Issue of  Bon Appetit that attarcted me... and the fact that "Barley Risotto" sounded weird and healthful at the same time... I spotted the recipe while flipping through the latest magazines and soon enough was on my feet cooking my version of barley risotto with mushrooms and spinach....

Mushroom Risotto

What are your plans for Valentine's Day ? Dining out ? Staying in ? As for us.. we haven't decided yet. We may or may not go out for dinner. But if we stay at home, then I'll probably make some Dressy Pasta Risotto and Chicken Piccata or this awesome Mushroom Risotto followed by a decadent chocolate cake.

The recipe is from Audrey's. I modified it a little and added an extra step to the recipe just because I find it easier to cook risotto with semi-cooked Arborio rice. You may skip it if you are a pro at cooking risotto... However if Arborio is a new grain for you, the extra step might prove useful. Either way... don't wait too long, slice the mushrooms, grab your jar of Arborio rice and get ready to cook a creamy delicious romantic dinner for two....

Dressy Pasta Risotto # French Fridays with Dorie

This week the Doristas  were assigned to make Dressy Pasta "Risotto." With ingredients like cream and mascarpone cheese, nothing could really go wrong with this dish. It turned out exactly the way I had imagined it, dressy, creamy and gorgeous. 

What I liked best about this preparation was the fact that it is a one-pot-pasta. 

Contrary to most pasta preparations, the pasta does not have to be cooked separately. It is cooked in chicken broth in the same pan in which the onions have been sauteed.. much like a risotto.. and finally finished off  with a stir of heavy cream and a dressing of Parmesan and Mascarpone cheese. I added a handful of peas into the pan just to brighten up the dish and had half a mind to add some precooked bacon too.. But I am glad I didn't .. for the pasta was perfect by itself.  

I served it with some sauteed mushrooms and chicken... and thought they paired up well.. but had I been lunching alone I wouldn't have bothered for a side. I liked it just as it was... 

Visit French Fridays with Dorie to know what the other members thought about the pasta.

You can find a version of the recipe here . For Dorie's original recipe and more such delicious ones order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book.  

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