Barley risotto with mushrooms and leek

  • 45 minutes
  • Recipe iconmedium
  • Recipe icon
  • lactose-free
Ingredients

Ingredients for 4 Portions

1 onion
3 tbsp rapeseed oil
250 g barley
9 dl stock
300 g leek
250 g mushrooms
100 g bacon cubes
2 dl white wine
Salt, pepper
½ bunch marjoram
120 g grated Bio Emmentaler AOP

Star of the dish
Emmentaler AOP Organic Réserve/Surchoix
Preparation

Finely chop the onion and sweat in 1 tablespoon oil. Add the barley. Pour on the stock and cook for 30-40 minutes.

Cut the leek in thin rounds. Halve or quarter the mushrooms according to their size. Heat 1 tablespoon of oil in a frying pan. Add the mushrooms and fry for a couple of minutes then remove from the pan. Heat the rest of the oil, fry the bacon and leek. Add the mushrooms again, deglaze with the wine. Cook for 5-7 minutes, season with salt and pepper.

Strip the marjoram leaves from the stalk and mix into the barley with the mushroom mix and the Bio Emmentaler AOP.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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