Mushroom Barley Risotto With Chicken

Written by Kenneth LeeSeptember 10, 2020

Table of Contents:

Chicken Barley Risotto | Sanjeev Kapoor Khazana

Chicken Barley risotto is a traditional italian dish, featuring tender chicken and impeccably cooked risotto, its heart-warming taste soothing you..
CHICKEN BARLEY RISOTTO.
Ingredients.
2 boneless chicken breasts, cut into thick strips.
1 cup barley, soaked for 6-8 hours and drained.
2 tablespoons olive oil.
1 tablespoon chopped garlic.
1 medium onion, finely chopped.
¼ cup white wine.
3 cups chicken stock.
Salt to taste.
8-10 button mushrooms, cut into quarters.
12-15 shimeji mushrooms.
2 fresh thyme sprigs + for garnishing.
Crushed black peppercorns to taste.
1½ tablespoons Parmesan cheese powder.
10 grams Parmesan cheese.
Method.
1. Heat 1 tablespoon olive oil in a deep non-stick pan. Add garlic and onion and sauté till onion turns translucent..
2. Add barley and sauté for 30 seconds. Add white wine, mix and cook till it evaporates..
3. Add 2 cups chicken stock and salt, mix, cover and cook till ¾ done. Add remaining chicken stock, mix, cover and cook till fully done..
4. Heat remaining olive oil in a non-stick pan. Add button mushrooms and shimeji mushrooms and sauté for 2 minutes..
5. Add 2 fresh thyme sprigs and mix. Add chicken strips, mix and cook for 1-2 minutes. Add salt and crushed peppercorns, mix and cook till the chicken is done..
6. Add cooked barley mixture, mix, cover and cook for 5 minutes. Add parmesan cheese and mix. Adjust salt and crushed peppercorns and mix well..
7. Put in a serving bowl. Grate some parmesan cheese, sprinkle some crushed peppercorns and serve hot garnished with a thyme sprig..
Click to Subscribe: http://bit.ly/1h0pGXf.
Best cooked in Wonderchef Kitchenware. Buy Now on: https://goo.gl/eB9kQq.
Facebook: http://www.facebook.com/ChefSanjeevKapoor.
Twitter: https://twitter.com/sanjeevkapoor.
#sanjeevkapoor

Watch this video on YouTube

Video taken from the channel: Sanjeev Kapoor Khazana

mushroom barley risotto

Show Description

A simple and delicious recipe for a mushroom barley risotto. This recipe uses pearl barley instead of rice meaning you don’t have to stir constantly like you would if using rice. For recipe click below:
Recipe: https://danieldiver.net/recipes/mushroom-barley-risotto/.
Please subscribe to keep up to date with all the newest recipes and content.

Watch this video on YouTube

Video taken from the channel: Daniel Diver Foodie Hub

Mushroom Risotto

Show Description

Get a copy of our recipe e-book here http://thevgncnr.co/2kQWuXa.
INGREDIENTS FOR 2 SERVINGS:
800g vegetable stock.
160g arborio rice.
1 tsp olive oil.
200g mixed mushrooms, diced.
30g onions, finely diced.
60g white wine.
¼ tsp salt.
1 tbsp white miso paste (optional).
1 pinch of pepper.
1 tbsp dairy-free cream, or butter.
15g dairy-free cheese, grated (Violife Prosociano)..
STEPS.
Pour the stock into a saucepan and bring to a simmer over a medium heat. The cooking liquid should be kept at simmering temperature for the entire time. To make your own stock, you can follow this recipe: http://thevgncnr.co/1Qe3k0I.
To toast the rice, heat a pan on a medium heat, pour in the rice and stir frequently until it becomes pearly but not browned (about 5 minutes). Remove from the heat and allow to cool..
For the mushrooms, heat ½ tsp of oil in a non-stick pan. Add the mushrooms and cook for 4-5 minutes, until slightly browned..
For the risotto, place a saucepan over medium heat, add in ½ tsp of oil and cook the onions without browning, until soft. Stir in the rice, deglaze the pan with the wine and stir continuously until the liquid has been absorbed..
Add the salt and 1 ladleful of stock to the rice – or just enough to cover it – and simmer, stirring frequently but not constantly until most of the stock has been absorbed. Keep adding stock a ladle at a time, ensuring that each addition is absorbed before adding more. NOTE: You may not need all the stock mentioned in the ingredients..
Keep adding stock and cooking the rice for 15-18 minutes in total, depending upon the rice used. After the first 7-8 minutes of cooking time, stir in the cooked mushrooms. The cooked rice should be tender, creamy and still with a light bite to it, and its texture should be fairly fluid, or “all’onda” (flowing in waves). There is more info on this in the tips section below..
To finish, turn off the heat, stir through the pepper, the cream and the cheese, adjust salt to taste, cover with the lid, and let the risotto rest for 3 minutes before serving. This will allow the rice to relax and yield an even creamier result. Risotto should be eaten at once, as it continues to cook in its own heat, and can become dry with the grains becoming too soft..
SUBSTITUTIONS and TIPS.
The toasting process heats the exterior of the grains and prevents breakage, which seals in the natural starches..
The best rice varieties to make risotto are arborio, carnaroli, vialone nano, bomba and sushi rice..
You can use any kind of dry wine for this recipe, and you can also omit it or substitute it with ¼ tsp of white vinegar to be added with the cheese at the end of the cooking..
We used a mixture of oyster, close-cup and shiitake mushrooms, but any other kind will work. To use another ingredient instead of mushrooms, simply prepare and cook them separately, and add them halfway through the cooking time as we did with the mushrooms..
The traditional ingredient to “cream” the rice – “mantecare” in Italian – is butter. However, cream is also a great option in this case, and you can make your own cream by following our recipes here: http://thevgncnr.co/278kCZk.
The traditional texture of risotto is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. Source: https://en.wikipedia.org/wiki/Risotto.
Cooking Equipment US:
Chopping boards: http://www.therusticdish.com/.
Wok Pan: http://amzn.to/2p5jdFB.
Frying Pan: http://amzn.to/2oxW0IR.
Santoku Knife: http://amzn.to/2pgAU1y.
Chef’s Knife: http://amzn.to/2oGumM8.
Utility Knife: http://amzn.to/2ohEG9l.
NutriBullet: http://amzn.to/2pmBoDu.
Vitamix: http://amzn.to/2oyeXLK.
Silicone Spatula Small: http://amzn.to/2nON0lz.
Silicone Spatula Large: http://amzn.to/2oybflb.
Silicone Spatulas Set: http://amzn.to/2p5euDP.
Silicone Deep Spoon Small: http://amzn.to/2p5eNyA.
Silicone Deep Spoon Large: http://amzn.to/2pmEg3e.
Kitchen Scale 1: http://amzn.to/2pmyHSq.
Kitchen Scale 2: http://amzn.to/2oKvIW7.
Precision Scale: http://amzn.to/2pmlMzQ.
Cooking Equipment UK:
Chopping boards: http://www.therusticdish.com/.
Wok Pan: http://amzn.to/1jxu9nW.
Frying Pan: http://amzn.to/1POXlA5.
Santoku Knife: http://amzn.to/2nM2eYp.
Chef’s Knife: http://amzn.to/2otIvdk.
Utility Knife: http://amzn.to/2pCWUDr.
NutriBullet: http://amzn.to/2og6GdR.
Vitamix: http://amzn.to/2piUcXa.
Silicone Spatula Small: http://amzn.to/1m3o6Je.
Silicone Spatula Large: http://amzn.to/2oejmlS.
Silicone Deep Spoon Small: http://amzn.to/2oeb0Le.
Silicone Deep Spoon Large: http://amzn.to/2pCZw4a.
Kitchen Scale 1: http://amzn.to/1Ry1A9e.
Kitchen Scale 2: http://amzn.to/2oe8V1M.
Precision Scale: http://amzn.to/2piTvwY.
CONNECT WITH US:
★Patreon: http://thevgncnr.co/1NeWygJ.
★Amazon Prime Series: http://thevgncnr.co/22CiNyR.
★Instagram: http://thevgncnr.co/1qwVn1E.
★Facebook: http://thevgncnr.co/1p6TJCU

Watch this video on YouTube

Video taken from the channel: The Vegan Corner

Jamie’s Perfect Mushroom Risotto

Show Description

Get your new year going with this easy risotto recipe. Jamie cooks up a classic Mushroom version in his own home using dried porcini but check what’s fresh where you are and give it a go then let us know how you get on..
This recipe was first seen on the Jamie at Home TV series in 2007. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Recipe here: http://goo.gl/JDJPKu.
Music: How High | Bibelots | https://www.facebook.com/BIBELOTS.
Thumbnail photography by David Loftus.
Check out his videos here:
http://youtu.be/DNDvgWfVNtQ.
Links from the video:
Perfect Welsh Rarebit & Chilli Jam | http://goo.gl/s0XdFS.
More Food Tube videos | http://goo.gl/DHXDJy.
For more nutrition info, click here: http://jamieol.com/D3JimM.
Jamie Oliver’s Food Tube | http://goo.gl/EdJ0vK.
Subscribe to Food Tube | http://goo.gl/v0tQr.
Twitter: https://twitter.com/JamiesFoodTube.
Tumblr: http://jamieoliverfoodtube.tumblr.com/.
Facebook | http://goo.gl/7R0xdh.
More great recipes | http://www.jamieoliver.com.
#FOODTUBE.
x

Watch this video on YouTube

Video taken from the channel: Jamie Oliver

Mushroom Barley Risotto | Slow Cooker Meals

Show Description

PRE-ORDER MY Brand New COOKBOOK “The Domestic Geek’s Meals Made Easy” on Amazon Here: https://amzn.to/2tSxEgE.
*Brand New* 30 Days of Smoothies eBook available now: http://bit.ly/230Smoothies.
Today we’re making mushroom barley risotto that can be made in your slow cooker!
Weekly Meal Prep: http://bit.ly/1tKw79f.
Stuffed Peppers: http://bit.ly/1zNyDdp.
Salad-In-A-Jar: http://bit.ly/13ENNXz.
Crock Pot http://amzn.to/2nkivii.
Soup Bowls http://amzn.to/2oDO7Re.
Frequently Used & Favorite Items: http://amzn.to/2qTillc.
Purchase my eBooks here:
Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi.
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle.
*NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies.
Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy.
Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2.
Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3.
Dinner Made Easy: http://bit.ly/DinnerMadeEasy.
5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook.
Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook.
Facebook: https://www.facebook.com/thedomesticgeek1.
Twitter: https://twitter.com/@SaraLynnCauchon.
Instagram: http://instagram.com/thedomesticgeek1.
Pinterest: http://www.pinterest.com/TheDomesticGeek/.
Blog: http://thedomesticgeek.com/.
Google+: https://plus.google.com/u/0/114903217169599160171/posts.
Mushroom Barley Risotto.
1 tbsp olive oil.
1 small yellow onion, diced.
2 cloves garlic, minced.
2 cups mushrooms, sliced.
¼ cup white wine OR mushroom broth.
1½ cups pearl barley.
4 cups mushroom or vegetable broth.
1 cup carrots, finely diced.
1 tsp fresh thyme leaves.
½ cup parmesan, freshly grated.
1 tbsp red wine vinegar.
salt and pepper.
In a large frying pan, heat oil over medium high heat..
Add onion and sauté until translucent, between 3-4 minutes..
Add garlic and sauté for another 30 seconds..
Add mushrooms and cook until they begin to release their moisture, between 7-9 minutes..
Add white wine and cook until reduced by half..
Pour mushrooms into slow cooker..
Add carrots, barley, vegetable broth, thyme, salt and pepper..
Cover and cook for 3 hours on high or 6 hours on low..
If risotto is too dry, add more vegetable broth until it reaches desired consistency..
Stir in red wine vinegar and parmesan..
Serve immediately or freeze for up to six months..
Enjoy!
*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

Read: Poblano Portabella Mushroom Tacos

Watch this video on YouTube

Video taken from the channel: The Domestic Geek

Creamy Mushroom Barley Risotto

Show Description

(adsbygoogle = window.adsbygoogle || []).push({});

In this segment of YRMC’s Your Healthy Kitchen, Rita turns a basic risotto recipe into something comforting, delicious, AND good for you by using hearty, high fiber barley instead of white rice, and adding an extra helping of veggies, including mushrooms. Rita’s Creamy Mushroom Barley Risotto recipe, along with other recipes and tips can be downloaded from yrmchealthconnect.org. You can also follow Rita on Facebook at YRMC’s Your Healthy Kitchen. Your Healthy Kitchen is one of the many ways that Yavapai Regional Medical Center provides health and wellness education to our community.

Watch this video on YouTube

Video taken from the channel: Yavapai Regional Medical Center

Mushroom Barley Risotto | Creamy Healthy Recipe | Home Made

Show Description

My take on a healthier version of Mushroom Risotto using barley. This Mushroom Barley Risotto is Creamy Healthy Recipe which is Home Made which is a slow cooker risotto.
For detailed recipe, visit https://www.cucinamiabynatasha.com/single-post/2018/04/10/Barley-Mushroom-Risotto

Watch this video on YouTube

Video taken from the channel: Cucina Mia By Natasha

Ingredients 1 tablespoon unsalted butter 10 ounces cremini mushrooms, thinly sliced 12 ounces boneless, skinless chicken breasts, sliced into 1/2-inch pieces 5.5.Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes.

Stir in the barley. Reduce the heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy.Method.

In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins. Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock.

Mushroom Barley Risotto With Chicken Posted: January 23, 2020 Mushrooms are not only packed with savory umami, but they are also a good source of B vitamins and selenium, an antioxidant that may play a role in reducing risk of chronic disease. Mushrooms contain a lot of water, making them a low calorie fungi.Reduce the heat to medium and stir in 250ml of the boiling vegetable stock; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 250ml of stock left.

Stir in the chicken with the last 250ml of stock. When finished, the barley should be tender, yet slightly firm, about 45 minutes.Bring chicken broth to a boil in a saucepan.

Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth.Cook the chicken until cooked through and brown on each side with no pink showing, add the mushrooms and cook for a further 5 minutes.

Remove from the heat. When the risotto has cooked, stir through the chicken, mushrooms crème fraîche and half the herbs.Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups.

You may have broth left over, or you may need to add more to get barley to desired consistency.) Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft. Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly.

Add 5 cups of the hot broth and the barley. Reduce the heat to medium-low, cover and simmer, stirring occasionally and adding more broth 1/4 cup at a time if the barley becomes dry, until the barley is tender, about 45 minutes. Stir in the dandelion greens and more broth, if needed. Cook, uncovered, until the greens are wilted, about 2 minutes.Heat a large saucepan over a medium-high heat and add the oil.

Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables and cook for a.As you add the final ladleful of stock, place the chicken breast on top of the barley, season with a sprinkle of salt and put a lid on the pan until the chicken is.How To Make It.

2 tsp finely grated lemon zest. 2 tblsp lemon juice. 1/4 cup extra virgin olive oil.

1 tblsp fresh thyme leaves. 6 garlic cloves, crushed. 6 (1.2kg) chicken thigh cutlets (skin on) 3 x 500ml Campbell’s Premium Free Range Chicken Stock.

25g butter.Bring chicken stock to the boil in a large saucepan. Melt butter in a large frying pan over medium heat. Add onion, and sauté for 5 minutes.

Add the barley, thyme, bay leaf and.

List of related literature:

To complement the hearty risotto, we sautéed an onion and a carrot before adding the barley and the cooking liquid to the pot.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
Add the stock mixture and mushrooms to the rice; stir to combine.
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker by Beth Hensperger, Julie Kaufmann Harvard Common Press, 2003
BARLEY RISOTTO WITH ASPARAGUS OR GREEN BEANS AND PESTO: Add 1/2 pound asparagus or green beans to the risotto.
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine by Martha Rose Shulman Rodale Books, 2007
4 Add the cooked quinoa or rice to the pan and mix well with the fennel and mushrooms.
from Acid Reflux Diet & Cookbook For Dummies by Patricia Raymond, Michelle Beaver Wiley, 2014
Be careful not to overdo this, as you already have barley in the soup which has a thickening effect.
from Jane Grigson’s Vegetable Book by Jane Grigson, Yvonne Skargon UNP Bison Books, 2007
Use the cooked barley as a side dish with gravy-laced meat or mushroom dishes, or in any casserole in place of rice.
from Polish Heritage Cookery by Robert Strybel, Maria Strybel Hippocrene Books, 2005
Add the chicken stock and roux, along with the bay leaves and Cajun Seasoning Blend.
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana by George Graham Harvard Common Press, 2016
Add the mushrooms and the 1/4 cup of chicken broth; stir for 1 minute.
from Chinese Cooking For Dummies by Martin Yan Wiley, 2011
Add the chicken, wine, and broth; simmer until cooked through, 8 to 10 minutes.
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes by The Editors of Real Simple TI Incorporated Books, 2016
VARIATION: Dried porcini mushrooms make a nice addition to this risotto.
from The Tucci Cookbook by Stanley Tucci Gallery Books, 2012

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

RIMSports Resistance Hip Band Circle Evaluate The Squat Perfector

145 comments

GoldenconjurorSeptember 10, 2020 - 23:26

It’s a great recipe which I adapted; know this video and comments occur in 2014, don’t care what his driven schedule was driving him to do; by his own admission sleeping 4 hrs or less a night which would make anyone look hung over; feel bad getting drawn into a personal discussion of this low caliber but because someone is well=known everyone thinks they own them and are free to point out their feet of clay. 4 yrs later he’s in great shape to put an end to all this quasi-trolling. You guys were here to making risotto, e vero? Could have fooled me.

KigashuraSeptember 11, 2020 - 07:29

This looks yummy! Btw, has anyone ever told you that you look like Snow White from the show Once Upon A Time? I love her!

BulenSeptember 11, 2020 - 19:52

I can’t wait to try it! (: Can I know how many people does this recipe serves? And also, how do I reheat it? I don’t have a microwave!

YggluneSeptember 12, 2020 - 13:18

Absolutely love this channel I hope you are still vegan �� or Atleast wish you a peace on your intuitive journey ��

SasiusSeptember 13, 2020 - 08:57

I would love to try it out but I don’t have a slow cooker. Is it possible to cook the barley also in a normal way??
-Thanks for answering!

SamuraSeptember 13, 2020 - 17:06

Looks great I’m going to try to make this tomorrow thanks!

GholbiraSeptember 14, 2020 - 01:24

So very happy to see you back on YouTube, I made this dish yesterday and have never tasted anything nicer, so creamy and yummy, I am making it again tomorrow as my daughter is coming for dinner. We are having the no bake cheese cake with raspberries for afters, another winner in my book many many thanks. xx

DagisSeptember 15, 2020 - 10:09

Wow that looks amazing! The plate you served the risotto on, what type of plate is that (like what material), it is beautiful.

GrigrinnSeptember 16, 2020 - 01:39

Could you please include all your slow cooker videos from the meal preps in the Slow Cooker Playlist?

JoJozragoreSeptember 16, 2020 - 07:04

Wonderful! I am so glad you are showing us this recipe. I love Mushroom Risotto and I was curious on how to make it. I love your voice because of that beautiful accent so don’t exclude it next time on the recipe!: )

TotSeptember 17, 2020 - 03:42

I mistakenly put the red wine vinegar right before closing the lid. I hope I didn’t ruin it! I’ll let you know in 3hs or so. 😉

MalabarSeptember 17, 2020 - 17:31

Funny how you can never please everyone and some people will still moan and complain because of the different kind of video. There is still lots of work, sweat, dedication, love and time put into these videos. They’ve explained that they can’t do voiceover at the moment so what’s the problem? Get over it! I know their recipes are always the best so no matter the style they deliver it in, the most important part is that the food tastes good right? And this is coming from someone that HATES mushrooms with a passion lol. But the recipe is applicable with lots of other veggies:p
Thanks again for the great work guys <3 It's so good to have you back here:)

GazuruSeptember 18, 2020 - 03:01

Just made this for my wife, we think it’s better than a traditional risotto! Thanks for sharing!

BandirdinSeptember 18, 2020 - 21:13

something weirdly unsettling about someone sitting while cooking

BloodmaneSeptember 19, 2020 - 09:52

Hey I loved this one! Think I can use a steam cooker instead?
You’re awesome!

KeghmaSeptember 20, 2020 - 04:16

Love risotto and this is a wonderful dish for a cold January. Also think I’ll go out and buy the slow cooker.

BurifynSeptember 20, 2020 - 17:51

I’m a little embarrassed to ask but what is vegtable stock? and how to make it?

LandagamandSeptember 20, 2020 - 18:48

Yummy now that corona has me self contained I will cook pearl barley for the first time in my whole life

IshnlakSeptember 21, 2020 - 22:21

I have never cooked with barley before so thank you! I did have a hard time finding barley however. All I could find was a 10 minute quick cook barley. Is that going to be ok for so long in the slowcooker?

PemandSeptember 22, 2020 - 16:25

Never had risotto. But, I know mushrooms make anything good. Love Jamie’s cooking. ☺��

OpiziusSeptember 23, 2020 - 08:28

slow cooker is almost the best invention since sliced bread. its been so helpful, in fact i just made some wendys chili that is being kept warm for my hubby when he comes home from work and i prepped everything in the morning threw it in and forgot about it.. thats the whole beauty

ShaliraSeptember 23, 2020 - 21:31

Beautifully done!
A pleasure to watch and listen.
New sub right here! ��

SilverbringerSeptember 24, 2020 - 15:30

I love your recipes! I’m going to get ingredients and make this weekend! Looks so delicious and healthy! Thank you!

DaiktilarSeptember 25, 2020 - 06:41

There is something about the cooking, cutting, pouring rice on the pan, roasting sounds accompanied by this music…..very soothing

AgalaceSeptember 25, 2020 - 15:00

1) thank you for the video.. 2) thank you for the amazing sound.. wow.

ShashuraSeptember 26, 2020 - 07:05

Should I use salt and pepper because I didnt see them in the video:D

MunirgasSeptember 26, 2020 - 19:00

I love the way this video is, it made me enjoy the experience! It is really inspiring:)

VoodookreeSeptember 27, 2020 - 13:03

I really like how you always give other options to make every recipe versatile! Great job:)

NikoranSeptember 27, 2020 - 21:56

I like the choice of music as well as the rest of the video of course ^-^

AkizshuraSeptember 28, 2020 - 20:10

I’m allergic to dairy, always appreciate a good dairy free recipe! ❤️

ModilaceSeptember 29, 2020 - 07:35

They should make The Domestic Geek into a cooking video game, like Cooking Mama xD

CordalaceSeptember 30, 2020 - 00:35

Liquids like stock are typically measured in ml, not grams. So how much stock goes into this recipe?

KenrisSeptember 30, 2020 - 23:38

Can i use another resepe than champingong.. Becouse i dont Like that..

AuhuginnOctober 1, 2020 - 12:22

Your mannerisms and facial features remind me of Cameron Diaz. I’m sure you hear this all the time.

KernOctober 2, 2020 - 02:39

Improved my own similar version.. with white wine and oyster mushrooms and rucola in the garnish instead of the mix of mush and herbs.. Amazing..

GoldbringerOctober 2, 2020 - 07:25

I just made this and it was wonderful! For me personally, the additional grilled mushrooms and parsley were overkill.

ShaktimOctober 2, 2020 - 22:19

why are you sitting down? My grandmother takes a seat while cooking, her knees hurt from age. I am worried about you? are you ok?

AriuhelmOctober 3, 2020 - 05:12

I just made it. It was so good!!! I got loads of compliments, also from myself ��

MalonnOctober 4, 2020 - 00:14

Hi Sara! Just thought I should tell you your channel is my absolute favourite YouTube foodie channel! I love your recipes, home hacks and great tips and tricks! So glad I found you in my search for breakfast smoothies:) Your recipes have really helped me along the way to a healthier lifestyle, so thank you so much and keep up the awesomeness!:) Lots of love x

OghmaOctober 4, 2020 - 03:49

OOOO, seems delicious! Will try it althought I don’t have slow cooker I will try in rice cooker! HAHA, do you think it’ll work? THAAANKS for sharing love!

AdoraninOctober 4, 2020 - 19:21

My boyfriend got me a 400 calorie recipe book for Christmas and Barley was used heavily in that book. Is it a new health food…? Btw, it that a new coffee maker or something behind you that’s flashing?

AkinojarOctober 6, 2020 - 02:43

i wonder the rice is cooked enough?? looks still raw. is it meant to be like that?

MalawynOctober 7, 2020 - 03:53

Random video idea: a poppy seed dessert? Lovee poppy seeds ��

JulkreeOctober 7, 2020 - 15:14

Oh thank you so much for this recipe, I made it yesterday and it was delicious, this is going to be a firm favourite now. I love you channel and as a vegan I can find so much to cook, if I have to leave a bit of cheese out here and there I’m fine with that. Thank you

JulkisOctober 8, 2020 - 06:44

What temperature do you need to put it on and for how long? Btw, Parmesan cheese isn’t vegetarian.

YozshukOctober 8, 2020 - 17:13

I feel like when every chef says ‘tiny bit’ when it’s not tiny to me at all! lol

IannnOctober 9, 2020 - 16:05

oh my god. Genius!!! Love this! More slow cooker recipe please!

GavinragamandOctober 10, 2020 - 04:01

Awesome and made me salivate. Can I use farro instead of barley??? Thanks!

SaithilsaOctober 10, 2020 - 13:34

This video is very awkward. Why is he just sitting the entire time there in the corner? Looks derp af

AurigrinnOctober 10, 2020 - 22:31

Ahhh I love how easy this recipe is!! Definitely want to try it out! Also, love those serving bowls, where did you buy them from?

TaugamiOctober 11, 2020 - 09:49

Masakan eropa yang cocok dengan lidah asia terutama indonesia ��

NalmewynOctober 12, 2020 - 11:15

I laughed hysterically when the vermouth came out. I was sitting there like this dude is/looks like he’s drinking vermouth sitting there posing in that chair. Sure enough:D

BrardanaOctober 12, 2020 - 22:01

Could you add cubed chicken breast to this? I just didn’t know if the cooking time would be the same if I added thawed chicken.

BallarinOctober 13, 2020 - 14:37

I was planning on making this on Wednesday, I went out and bought all the mushrooms today for it! I like to put some parsnip in too to give it a bit more flavour:)

WhitewoodOctober 14, 2020 - 05:02

I gave it thumbs up. It does look very professional. However i miss the old way. Probably won’t watch anymore:-(

UmjurusOctober 14, 2020 - 08:28

thank you so much, I’ve finally found the recipe to cook barley & quinoa. this is perfectly for elderly & slow cook recipe help me save time in preparing meals for parents as I need to go to work.

CentriwynOctober 15, 2020 - 10:41

I love your videoooos! You make everything so simple it makes me want to go in the kitchen and try your recipes! Lol

FaukoraOctober 16, 2020 - 06:43

This is making my mouth water! Thanks for giving so many easy alternatives as well:)

ThordirgasOctober 16, 2020 - 14:17

This video is so relaxing and the food looks delicious thank you!

DullOctober 17, 2020 - 05:11

Use leftovers like itslians use rice rissoto..make rice..um Barley stuffed balls…look for an Arincini/ rice ball recipe and adapt it using the barley instead.yes it eorks n is fabulous!

KulagasOctober 18, 2020 - 07:11

Jamie Oliver could make baked beans he will still add lemon juice in it

NuariusOctober 18, 2020 - 10:05

Many opinions here to each his own. For me, I love ASMR but the music killed it for me. Would be awesome without music so the cooking sounds can be fully savored (pun intended).

BandigeOctober 19, 2020 - 11:18

Can you replace the wine with something else (without alcohol)?

SazshuraOctober 20, 2020 - 00:28

I’m trying to find that almond/stale bread risotto garnish Jamie used in one episode where he was cooking for a girl who needed help on a date she had planned. Can anyone point me to the episode please as I want to try the garnish Jamie recommended. TIA

MosidaOctober 20, 2020 - 13:29

I just found out my mom is diabetic and am looking for meals that are good and good for her. Any ideas?

KigabarOctober 21, 2020 - 00:58

Oh my goodness! I’m at the last week of my grocery money, but I actually have all the ingredients to make this!!! I’m making it first thing tomorrow morning. Thank youthank you.

GoldencliffOctober 21, 2020 - 21:03

Made this yesterday. Sublime! I did use the miso, & used vegan butter. Keeper!

KejarOctober 22, 2020 - 03:40

why does he put lemon in everything lol I love Jamie so much

FlamesmasherOctober 22, 2020 - 13:58

Recipe on the website it says 1tsp of butter. 1:43 says otherwise:O

BuzathisOctober 23, 2020 - 03:00

Personal tip: you don’t have to have hot stock! I saw another pro chef just using it at room temperature.

I WAS BLOWN AWAY! All those times I was wasting another pot, time and electricity warming up the risotto stock! UGH! I searched online and it confirmed that hot broth is not necessary, there were even people saying they were using it straight outta Compt… uh, of the fridge! I didn’t see any difference in taste with cold, lukewarm or hot stock!

The end.

TygorrOctober 23, 2020 - 15:19

that’s almost like Kuba, which we make in czech republic, it used to be poor peoples food.

TekOctober 25, 2020 - 02:13

I really enjoy the way this was filmed, it was relaxing to watch

ForcebeardOctober 25, 2020 - 17:09

Yum! Can’t wait to try it! My bf doesn’t eat mushroom… Any suggestion on substitution?

TygragdaOctober 25, 2020 - 20:15

Hello! I am so glad I found you. I have been making your smoothies and salads in a jar for me and my husband and omg!!! Not only do they taste great but I get complimented at work! Thank you so much for the recipes. Can you make more salads in a jar please!!!! Huge gigs from Texas!!!:):).

MeztisidaOctober 26, 2020 - 23:28

I have no idea what ASMR is but I really like this video. Thank you.

KelaceOctober 27, 2020 - 16:24

He makes this look like it takes 3 minutes to make risotto. Annoying video

NilaOctober 27, 2020 - 19:58

Honestly, Jamie Oliver REALLY knows authentic Italian food. If you want to find out how to prepare Italian food in English, he’s your go-to guy.

TollOctober 28, 2020 - 08:41

I just made this and it tastes awesome!! Thank you for sharing this and so many other amazing recipes on your channel!

MiragamandOctober 28, 2020 - 13:34

I not a Gordon fan or TV show Bobby flay chef fan. But now understand why Gordon hates Oliver,, twist,,

BuzarimOctober 29, 2020 - 02:18

I just got a slow cooker for Christmas! So excited to try this!:)

TaujarOctober 30, 2020 - 10:52

Parmesan cheese seems pretty unnecessary. Cut that out and this is vegan.

LandabandisOctober 30, 2020 - 19:56

Look incredible, I’m going to make this next week for dinner ��. Thanks for the recipe and method

AgamarneOctober 31, 2020 - 23:25

i like how he cooks while sitting and puts his pot of risotto on the floor

BalladarNovember 1, 2020 - 07:11

Cooked it for at least 25 minutes and it was still tasting like the rice was uncooked. Is it supposed to be a bit crunchy?

YokNovember 2, 2020 - 02:53

I made this the other day and it was delicious! Love the new filming format. So nice to watch!

GoramarNovember 2, 2020 - 14:45

As a full time student that also works full time I really appreciate this series!!!!

RexwingNovember 3, 2020 - 04:34

I used to spend 1 hour stirring constantly to have the perfect creamy mushroom risotto. so a recipe that allows me to do something else instead while I wait seems a perfect idea! will give it a go very soon. And, btw, I love barley as well, really delicious flavour

NikollNovember 3, 2020 - 10:59

Mm looks so good! How long shall I cook it for in my deep pan (as I don’t have a slow cooker)?

WrathredeemerNovember 3, 2020 - 19:16

I only have dried shiitake mushrooms, nothing fresh and I can’t get to the store without a caregiver and I don’t have one right now.

BawynNovember 4, 2020 - 05:19

My mums boyfriend is an Italian and he always makes the risotto with mushrooms and truffels, with spfinkle of parmesan cheese.

HuriusNovember 5, 2020 - 20:22

This feels like an episode of House MD.

Have you seen House?!?

Fuck ya bro! I’m not vegan but I love to cook for people and I love the idea of adding miso paste to this. I’m going to give it a try.

KergasNovember 6, 2020 - 11:32

LOVE the change-up in format! Thank you…very artistic! <3! Lovely recipe!

BeazelisNovember 7, 2020 - 04:05

Beef stock or chicken stock? which one better for this risotto?

CerelasNovember 7, 2020 - 20:40

Where would a normal person get all those fancy dried mushrooms from?

AriuronNovember 8, 2020 - 02:32

Tastefully done. The video and (most certainly) the dish as well. I’m miss your voice and slight sarcasm tho. Great recipe as always!

ShakamuroNovember 8, 2020 - 12:54

I have much love you Jamie. And this recipe looks great.
But your hair looks like someone put a firecracker in it and popped it.

ShakakusNovember 8, 2020 - 22:03

I love this video. For some reason I don’t remember there being music, but maybe I’m just remembering wrong. lol

MarizarNovember 10, 2020 - 04:28

It’s already got butter in it. No need for a massive chunk on top as garnish

JugulNovember 10, 2020 - 14:56

Good soothing music instead of annoying meaningless chit chat. Someone gets it. You are obviously a genius. I loved it so much that I’m going to attempt it. ��

BandiNovember 10, 2020 - 22:05

wow this is the first video i watched from this channel and it seriously is one of the most satisfying videos i’ve watched in a long time:-) so calming and just inspiring

CentririusNovember 11, 2020 - 05:34

I have missed following your recipes for a very long time. I really have missed so much. I feel that you guys are simply the best. Loved the way it is shot, a new perspective. And the video made me drool in the office watching it. Will have to try this. Cant thank you for sharing this.
Grazie Mille:)

MularNovember 12, 2020 - 09:43

I tried the recipe, but i finished with grilled scallop on top. The mix is fantastic.

MalarielNovember 13, 2020 - 06:43

After watching this video, I’m seriously considering buying a slow cooker:)

ManaghmaNovember 13, 2020 - 13:49

Anyone can teach me how to reheat them after freezing? Thanks!

GraninayaNovember 13, 2020 - 18:25

I don’t understand the negative criticism, as a long time viewer and recipe lover I think the new format is very lovely and I’m currently enjoying drifting off to sleep while dreaming of your risotto to this beautiful music.

BluddragonNovember 14, 2020 - 20:50

if only there was abit of trufflee it would have been perfect.. still love doing this!

MejinNovember 15, 2020 - 11:54

I suffer from celiac disease (I can’t have wheat, gluten, barley malt etc). Do you think you could put up some gluten free recipes up on your channel? I need some inspiration!
Thanks
S x
PS I love your channel!!

MeztitaxeNovember 16, 2020 - 01:17

The rice looks a bit undercooked… Almost crunchy, not aldante yet. Is that how it’s supposed to be…?

GavinrardanaNovember 17, 2020 - 02:30

Very interesting! I do make barley pilafs and use some in different soups
They have instant precooked dried barley i got from Rader Joes also ive seen it in conventional supermarkets from the Quaker Oat company..im going to remember this idea Mushrooms are a natural with barley..and im a veg head so maybe shredded carrots last moments chopped scallions and defrosted green peas some slivers of home roasted..red bell peppers
Garnished fresh tyme..parsley
NO CHEESE PEOPLE
ENOUGH WITH COVERING EVERYTHING WITH CHESSE!
a dribble of vincotta fig baldamic vinager would be nice!

AlsariNovember 17, 2020 - 17:07

I have this cooking in my slow cooker as I type this but I’m wondering, I plan on freezing this but don’t know if I should still add the cheese before freezing it or add when I reheat it.

WhisperforgeNovember 18, 2020 - 08:55

Omg thank you for bringing my attention to this brand of nondairy cheese! I must try it when the opportunity comes up!

GriswynNovember 18, 2020 - 17:32

I have just made this recipe and it is INCREDIBLE. Thank you guys!

DrelahelmNovember 19, 2020 - 05:35

Tricky thing about Risotto is missing that little step of sort of frying the rice without wine or stock for a bit. Seriously, I didn’t do it twice and it ended up taking like 3 or 4 parts stock to the rice before it stopped being almost crunchy, like not even al dente, just raw. Feels like some of these videos kinda skim over that topic.

DakusNovember 20, 2020 - 03:11

So beautifully filmed and such a healthy, tasty version of a usually overly rich dish!

TezanNovember 20, 2020 - 19:07

Hello Sarah! Can i put The onions and The mushrooms without being cooked? Why most slow cooked recipes saute The onions etc?

DagisNovember 20, 2020 - 22:30

i used this recipe with diary products and it turned out incredible!!!! thank you so much!!

DelakelvNovember 21, 2020 - 05:42

Nice, soooo much better than a version with garlic I saw before. can’t remember if it was you or Gordon… garlic and rice are two things that should never be put together!!

UmriusNovember 22, 2020 - 08:17

I know this sounds a bit silly, but is there anything you could uses to replace the mushrooms? I would love to make this for my friends and family but I have a friend who is allergic. Love this dish though!! (:

AnalakNovember 23, 2020 - 00:25

The knob of butter in the middle at the end isn’t necessary….at all.

KiganrisNovember 23, 2020 - 23:27

this is extremely relaxing i love it keep making your art ��

RexflameNovember 24, 2020 - 11:03

Thank You. The photography wonderful. I’m a visual person, so this was really nice. Keep up the great work. Thanks again

KagarNovember 24, 2020 - 19:36

if they started a restaurant, it would probably be the only restaurant i will go to

TagarNovember 25, 2020 - 02:29

I love your old style videos, but i have to be honest, this blows those out of the way, this is beyond amazing, ty ty ty.

MaullNovember 26, 2020 - 04:00

WOW Nice video……….You don’t need words when the food speaks for itself. Keep up the great cooking!!!!!!!

ThordigasNovember 26, 2020 - 16:46

Love it! Came for the recipe, but found an ASMR video! �� Can’t wait to try this recipe!

AndroniusNovember 26, 2020 - 19:32

I simply don’t understand how this doen’t have thousand of views

MekusNovember 27, 2020 - 21:26

April 2018 and I am doing this recipe for our vegeterian monday �� gnam gnam

NightredeemerNovember 28, 2020 - 09:26

I had to see this recipe because I am diabetic. Barley has one of the lowest carb content in the glycemic index. I need to learn how to substitute barley for rice. Thank you for this recipe.

MezuruNovember 28, 2020 - 18:41

Could you zoom in a little closer so I can see the electrons?

KazraramarNovember 29, 2020 - 07:57

have all the ingredients in the kitchen, can’t wait for the morning to cook this! greetings from Australia:) your recipes are amazing!!

PaingroveNovember 30, 2020 - 12:57

I love the energy you have in your videos!! New subbie here!!!:D

MezishoNovember 30, 2020 - 22:28

I LOVE my slow cooker! I am totally trying this with bulgar wheat!! Great recipe as always:)

AndromathrisDecember 1, 2020 - 11:56

I love the new format very professional and soothing! Thank you for steeping up and being different from all the other Youtube videos out there:)

ZathisDecember 2, 2020 - 08:21

I make mushroom risotto a ton, but I never had the idea to add carrots! Need to try it the next time:D Thank you for this amazing recipe! I’m so excited for the year 2015 and all of the recipes you’re going to post ♥ Sarah

DarkfistDecember 2, 2020 - 23:44

Woah! I have nothing to say apart from… YOU ARE AWESOME!:D

KeranadarDecember 3, 2020 - 14:27

I really like this new calm style of your content.

Btw, does anybody know where the music is from? It sounds amazing and very relaxing:)

CedoraDecember 4, 2020 - 05:01

This is one of the most beautiful videos ever made for cooking! Even without any music it would still be great, thank you!

DainosDecember 4, 2020 - 23:47

Doesnt even look old enough to be handeling a bottle of wine.

DelalbineDecember 5, 2020 - 18:26

The video is a work of art. Whether people like or dislike ASMR they should shut up apart from just saying thank you. It’s not as if they pay to watch is it?

RainhammerDecember 5, 2020 - 22:25

Who else thinks cutting mushrooms is extremely satisfying because you just glide right through them? Or is that just me��

MavergasDecember 6, 2020 - 15:33

Can I also just say please do not be disheartened by some of the negative comments left on this video from people displeased with this format, I think it is fantastic and I am very appreciative that you are putting up videos again in your spare time. Much love to you and all the wonderful work you do in making people’s lives more delicious.

BandilaceDecember 7, 2020 - 10:04

I’m gonna try it with my rice cooker as I dont have slow cooker x

VoodookreeDecember 7, 2020 - 16:14

Believe it or not I’ve never had risotto. I’m definitely going to try this!

NuadazarDecember 8, 2020 - 01:16

Made this tonight…so good!! Do you have a calorie count on a serving?

MazuruDecember 8, 2020 - 14:02

wanna try this risotto so bad!!!! looks delicious!
what brand or style of pans are the ones you are using in this video? since you live in Europe I think I maybe can find them

Mushroom Barley Risotto With Chicken

Chicken Barley Risotto | Sanjeev Kapoor Khazana

mushroom barley risotto

Mushroom Risotto

Jamie’s Perfect Mushroom Risotto

Mushroom Barley Risotto | Slow Cooker Meals

Creamy Mushroom Barley Risotto

Mushroom Barley Risotto | Creamy Healthy Recipe | Home Made

RIMSports Resistance Hip Band Circle Evaluate The Squat Perfector

For Anyone Who Is Running Every Single Day

You may also like

145 comments

Leave a Comment Cancel Reply