Barley risotto with mushrooms and leek

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Ingredients for 4 servings

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

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»
Bildschirmfoto 2022-03-23 um 11.47.57
«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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