Mushroom and Barley Risotto

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Mushroom and Barley Risotto

Try making this Fiber-rich Mushroom and Barley Risotto.  

Serving size: 4 


1 Package (100g) Eryngii (King Trumpet) 
1 Package (100g) Bunashimeji 
100g Boiled soybeans 
200g Barley 
1/2 an onion 
2 Tbsp Olive Oil 
1 Tsp Salt 
Black pepper, to taste 
4 Tbsp Parmesan cheese 
100g Broccoli 


  1. Cut the base off Bunashimeji and coarsely chop with King Trumpet Mushroom. 
  2. In a Frying pan, heat olive oil and fry Bunashimeji and King Trumpet mushrooms until cooked. 
  3. Add barley then stir-fry. Add 4 and 1/4 cups boiling water. once the barley has been boiled add soybeans. Let simmer for about 18min or until the barley becomes al dente. 
  4. Season with salt and pepper and garnish with Parmesan cheese. 

Recipe adapted from